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


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.



  • 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


  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!


0 g Added Sugar, 431 mg Cholesterol

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.


  • 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

Get my FREE ebook, The Best Weeknight dinners!

It includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!