Healthy and easy spinach and bacon deviled eggs that are perfect for a fun appetizer. They’re great as a last minute party starter, tapas or even just as a snack. Plus, they’re done in under 30 minutes.

Spinach and Bacon Deviled Eggs recipe on a plate

Why We Love This Recipe For Spinach and Bacon Deviled Eggs

These Spinach and Bacon deviled eggs are wonderfully savory with some of my favorite breakfast flavors wrapped up into an elegant little appetizer that’s worthy of any type of get together. The creamy filling is made with tangy Greek yogurt, hearty deli mustard, baby spinach and of course, bacon. The kiddos inhaled a few all while giggling about the fact that they were eating green eggs – Dr. Seuss style.

The intention of these deviled eggs with bacon was to serve them around the holidays, but honestly, they’re great for any time of the year. If you’re in a time crunch and have to make a fancy appetizer, these are perfect because they only take about 30 minutes. You could also make them as a snack, because hey! Lots of protein.

I’m embarrassed to admit that I often pigeon hole deviled eggs into Spring and Summer. It starts at Easter when I begin to whip up batches of classic deviled eggs, to adventurous twists like these spicy deviled eggs. Then Fall rolls around and my deviled egg making fades drastically in the light of all the apple and pumpkin goodness. So, this year, I wanted to make a conscious effort to bring my beloved deviled eggs to the Winter holidays.

Spinach and Bacon Deviled Eggs on a serving platter

Key Ingredients for this Recipe

Eggs

I suggest using large eggs here. They should be hard boiled so that the yolk crumbles and mixes easily with the rest of the ingredients, and then cut in half lengthwise.

Greek yogurt

Plain fat-free Greek yogurt is used instead of mayonnaise in this recipe. It adds extra protein to the snack, and is much healthier!

Baby spinach

Baby spinach is what give these beautiful appetizers their green coloring. You won’t taste it too much, so if there are veggie-avert kids around, you can promise them they won’t notice a difference.

Bacon

Eggs and bacon is a classic combination, so you know I had to top these babys with crisped cooked bacon. And not only that, but bacon is also mixed into the deviled egg mixture.

Additional Ingredients

  • 2 tablespoons deli style mustard
  • 1-2 teaspoons lemon juice (to taste)
  • 1 tablespoon milk
  • kosher salt and black pepper
Spinach and Bacon Deviled Eggs recipe

Step by Step Instructions To Make This Spinach Deviled Eggs Recipe

Step 1: Combine ingredients

Slice eggs in half length wise and separate yolks and whites. Place yolks a food processor with yogurt, mustard, milk, 1 teaspoon lemon juice, spinach and black pepper. Pulse until mixture is smooth. Add additional lemon juice if needed for taste.

Step 2: Assemble eggs

Stir in chopped bacon, reserving a few pieces to garnish the tops of the eggs. Spoon or pipe filling back into egg whites and top with reserved bacon and additional black pepper if desired. Serve!

Spinach and Bacon Deviled Eggs recipe on a serving platter

FAQs and Expert Tips

Is eating deviled eggs healthy?

Yes! Deviled eggs, especially when made with Greek yogurt, are a very healthy snack. They provide protein and lots of healthy vitamins.

Can you boil eggs the day before you make deviled eggs?

You can boil the eggs up to 48 hours before you’re assembling the deviled eggs. I would recommend leaving them whole and shelled until you’re ready to use.

What is the best way to hard boil eggs for deviled eggs?

Place eggs in a large pot and cover with cold water by 1 inch. Bring water to a boil over medium high heat. Cover and remove from heat and let sit for 12 minutes. Remove eggs and place them in a bowl of ice water to stop the cooking process. Peel and prepare as desired.

Additional Spinach Recipes to Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Spinach and Bacon Deviled Eggs

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 24 deviled eggs 1x
  • Category: appetizer
  • Method: Stove top
  • Cuisine: American

Description

These easy spinach and bacon deviled eggs are a quick and delicious appetizer. They are very fast and can be made the day before and stored covered in the refrigerator.


Scale

Ingredients

  • 12 large eggs, hard boiled and peeled (see notes)
  • 1/4 cup plain fat free Greek yogurt
  • 2 tablespoons deli style mustard
  • 1 tablespoon milk
  • 12 teaspoons lemon juice (to taste)
  • 1 cup loosely packed baby spinach leaves
  • kosher salt and black pepper
  • 5 strips thin bacon, cooked crisp and finely chopped

Instructions

  1. Slice eggs in half length wise and separate yolks and whites. Place yolks a food processor with yogurt, mustard, milk, 1 teaspoon lemon juice, spinach and black pepper. Pulse until mixture is smooth. Add additional lemon juice if needed for taste.
  2. Stir in chopped bacon, reserving a few pieces to garnish the tops of the eggs. Spoon or pipe filling back into egg whites and top with reserved bacon and additional black pepper if desired. Serve!

Notes

How to hard boil an egg:

Place eggs in a large pot and cover with cold water by 1 inch. Bring water to a boil over medium high heat. Cover and remove from heat and let sit for 12 minutes. Remove eggs and place them in a bowl of ice water to stop the cooking process. Peel and prepare as desired.


Nutrition

  • Serving Size: 2 deviled eggs
  • Calories: 200
  • Sugar: 2 g
  • Sodium: 760 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Carbohydrates: 2.5 g
  • Fiber: 0 g
  • Protein: 17 g