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In Deviled Eggs Debbie Moose has an assortment of ideas that will change your perspective on this dish forever. Never been inspired by simple deviled eggs with a bit of paprika bite? Why not transform them into a meal? Or at least an appetizer that has you pondering which came first: that egg or the chicken or the filling?

Spinach-Bacon Deviled Eggs

Yield: makes 24


  • 12 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • ½ cup frozen chopped spinach, thawed, drained, and squeezed dry
  • ¼ cup mayonnaise
  • ¼ cup real bacon bits
  • 2 ½ tablespoons cider vinegar
  • 2 tablespoons butter, softened
  • 1 tablespoon sugar
  • 2 teaspoons black pepper
  • ¼ teaspoon salt


Combine the thoroughly mashed yolks with the remaining ingredients and mix well.

Fill the whites evenly with the mixture.

Source: Deviled Eggs by Debbie Moose [Harvard Common Press, 2004]