Spinach and Bacon Deviled Eggs

Deviled eggs with spinach and bacon are a delicious take on the traditional dish. This appetizer gets a taste boost and a hint of freshness from the addition of crispy bacon and spinach.

Ingredients:

• 6 large eggs
• 3 slices of bacon
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 cup baby spinach, finely chopped
• Salt and pepper to taste
• Paprika for garnish

Instructions:

Put the eggs into a saucepan and pour water over them

After bringing the water to a boil, lower the heat, and simmer it for ten to twelve minutes

Cook the bacon in a skillet over medium heat until crispy while the eggs are cooking

After taking the bacon out of the skillet, allow it to cool before crumbling it into small pieces

After the eggs are cooked, take them out of the water and allow to cool for a short while

Next, cut them in half lengthwise after peeling

After removing the yolks, put them in a bowl

Using a fork, mash the egg yolks and add the mayonnaise, Dijon mustard, half of the crumbled bacon, and chopped baby spinach

Stir everything until thoroughly mixed

To taste, add salt and pepper for seasoning

Making a little mound, spoon the egg yolk mixture back into the egg white halves

Top each deviled egg with a sprinkling of paprika and the leftover crumbled bacon

Before serving, the deviled eggs should be chilled for a minimum of half an hour

Have fun