I should do my best Dr. Seuss impression call these Green Eggs and Ham Deviled Eggs, except they are with bacon, and not much rhymes with bacon, so I’ll just have to stick to boring old Develied Eggs Florentine. Eggs, Spinach and Bacon. Quite yummy and used up the last of my colored eggs from Easter. On to other adventures!
Ingredients
6 hard-cooked eggs, peeled and cut vertically
1/3 cup mayonnaise
2 tablespoons Dijon mustard
6 slices bacon, finely diced
1 cup fresh baby spinach, finely chopped
salt and pepper to taste
Paprika (for garnish)
Directions
In a small sauté pan over medium heat, render the bacon and sauté until lightly crispy. Remove the bacon bits and add the spinach and sauté until just wilted. Season with salt and pepper to taste. Remove to a cutting board and cut the spinach even smaller if desired. Let cool.
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt and pepper and mix thoroughly. Mix in the cooled bacon-spinach mixture. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture and sprinkle with bacon bits and lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
