deviled eggs fit for Popeye…and Olive Oil
I barely have a second to get this post up today. So this is all I have to say, “If you know of a more delicious deviled egg in the entire world, please send me the recipe.” In my humble opinion, these cannot be beaten!
Spinach Deviled Eggs
1/2 cup frozen chopped spinach, thawed
12 eggs, 3 to 5 days home from the store*
8 bacon strips, finely chopped
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons unsalted butter, softened
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Place the thawed spinach in a colander. Use hands to squeeze out as much of the water from the spinach as possible. Gather up squeezed-out spinach and place it on a double layer of paper towels. Gather paper towels around the spinach and squeeze out more water. Repeat if needed with fresh paper towels. You want the spinach to be very dry.
Next, place the spinach on a cutting board and use a chef’s knife to chop very fine. The reason the spinach needs to be chopped fine is so that it won’t clog up the pastry tip while piping the filling into eggs. Set aside.
Place eggs in a large pot, and cover with cold water that covers eggs by several inches. Bring to a boil. Take off the heat and cover the pot. Allow to sit, covered and off heat, for 30 minutes. Use a slotted spoon to remove eggs from hot water and place them in a large bowl of ice water. Cool in ice water for 10 minutes.
While eggs are cooking and cooling, prepare the bacon. Fry chopped bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels, set aside.
Remove eggs from ice water and peel. Slice eggs in half lengthwise; remove yolks to a small bowl and set whites aside on a serving platter.
Use a fork to mash the yolks.
Stir in the mayonnaise, vinegar, butter, sugar, pepper, and salt. Add spinach and mix well.
Spoon into a pastry bag fitted with a large star tip and pipe the yolk mixture into egg whites. Top with two or three pieces of crumbled bacon. Serve immediately.
Makes 24
*It is important to NOT use fresh eggs, as they are nearly impossible to peel! Take it from me, I made these for my mother-in-law’s 80th birthday party a couple of years back. I flew into Chicago a day early to do the cooking. My brother-in-law, Tom, picked me up at O’Hare and we drove directly to Costco. We went to his home and I hard-boiled 3 dozen eggs. Now just picture me peeling 36 eggs – the shells will NOT come off cleanly and I end up with nasty torn and ragged eggs – after hours of cursing, crying, and wanting to scream! P.S. Thanks for hearing my cries and coming upstairs from your work to help me, Tom!
9 comments
Made these today with all those Easter eggs–delish! Thanks!
Hi there, these look great. I have a timing question… do you think it will work to have the eggs cooked the night before my party and the yolks prepared. Then add the spinach and cook the bacon right before my party? I will have a time crunch that afternoon and want to get as much done beforehand as possible. Thanks
Hi Deirdre, Yes. you can make them ahead the way you described, but these deviled eggs may be made (assembled and all) up to 24 hours ahead. Just be certain to squeeze the spinach as dry as humanly possible and they will hold up great. Best wishes.
Thanks Linda… that is very helpful. Fyi.. I am also making your Caesar Dip with veggies, and those Appetizers that men like- with beef tenderloin.
We found your recipes when we searched for Speakeasy menus because we are hosting a Murder Mystery party set in a ‘Juice Joint’.. Thanks again, Deirdre
Deirdre, I remember hosting a Murder Mystery Party “many” years ago. Another great appetizer to serve for it would be these upscale Pigs in a Blanket. They are The Best! https://lespetitesgourmettes.com/recipes/this-little-piggy/
Anne made these for us…..these are Brilliant! 🙂
Well, we had our most successful and fun Murder Mystery party last Saturday. The deviled eggs were a huge hit (someone was heard to say that there was another tray of them in the fridge, but alas, all 3 were demolished fast); we also made the Man’s favorite Beef tenderloin toast appetizers – and had none of that left either!. Thanks Linda, for helping make our party a hit!
(did not have time to do the upscale pigs in a blanket, but kept the recipe to try at another time)
Deirdre, how sweet of you to report back. I’m so happy the party was a success! Thanks so much for the feed-back. You may not know it but, coincidentally, your comment qualifies as an entry to win the 5th Blogiversary prize. You can leave another comment on the toast appetizers and on the pigs and any other recipe posts. You can enter up to five times, just go to the 8/22/14 post to learn more.
Hi again Linda! These spinach eggs are always a big hit when I make them!
(And you are 100% right about not using fresh eggs! Can’t tell you how many times deviled eggs turned into egg salad because the eggs were torn to bits getting the peels off!)
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