Spinach Deviled Eggs

The perfect protein snack gets it's green on. Swap the spinach for arugula for added zest! Yield: 24 deviled eggs 


  • 1 dozen large eggs - boiled
  • 1/2 cup light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1 handful Olivia's Organics Baby Spinach – chopped fine
  • 4 bacon strips - cooked and crumbled into bits
  • Salt and pepper to taste
  • Smoked paprika - for garnish



  • To boil eggs: place the eggs in a large pot and fill with enough water to cover the eggs by at least an inch. Bring the water just to a boil and turn off the heat. Cover the pot and let stand for 14 minutes.
  • Drain the eggs, run under cold water, and peel when cooled.
  • Cut each egg in half lengthwise and remove the yolks to a bowl. Set the egg whites onto a platter.
  • Mash the yolks and add to them the remaining 6 ingredients. Mix well until mixture is a smooth consistency.
  • Fill the egg whites with the yolk mixture using a Ziploc bag with the corner cut. Garnish with smoked paprika.


Categories: Spinach, Breakfast, Appetizer