Having a delicious “go-to” ready in under 30 minutes appetizer is essential, and our Loaded Bacon Deviled Eggs made with spinach & artichoke dip is just what you need for an impromptu brunch, quick lunch, or a grown folks’ night in.
It’s also a great holiday appetizer to make ahead of time.
So go ahead, whip up something yumstatic in no time!
Bacon Deviled Eggs Made with Spinach & Artichoke Dip
If you’re a lover of deviled eggs, then you already know how satisfying these savory half-orbs are; they’re both a delicacy and a bit of an addiction.
They go down easy, and before you know it, they’re gone, and you’re looking at your empty plate, like, “Okay, who ate all of my deviled eggs?”
Here are other deviled egg recipes to try:
No worries. We’re giving you the 411 on how to whip up more of what you love in under an hour.
Actually, if you prep accordingly, you’ll have them ready right around the thirty-minute mark.
This recipe makes 14-16 servings, depending on how much of the irresistible filling you eat whilst making this supercilious recipe.
This one brings the good-n-plenty in spades!
What you will need
Eggs. Grab eight (8). Farm fresh is ideal, but use what you have on deck. Get the water boiling beforehand and ease the eggs into the water; ten minutes later, they’re done! Cool the warm eggs in an ice bath, then peel them.
Spinach & Artichoke Dip. Would you believe I started using spinach and artichoke dip because I was out of mayo?
It’s true, proving that when it comes to expanding your culinary repertoire, an improperly stocked pantry is the mother of invention. I picked up Spinach and artichoke Dip from our local Sam’s Club.
Bruschetta Topping. The tomato-based mixture traditionally used as the topping is perfect for this loaded deviled egg recipe. I used a store-bought version, but if you have time, by all means, go for it and make your favorite homemade version.
Old Bay Seasoning. Honestly, I am definitely on board with using Old Bay seasoning instead of the traditionally reserved paprika. I can get down with smoked ground chipotle too, and if I feel like following the rules, I’ll cave and go with smoked paprika.
Garnish. Most of the time, the garnish goes on top of a finished recipe, right? However, I decided to play a little hide-and-seek game for this fun kitchen adventure to add a bit of whimsy and mystery. I used olives with pimento, cherry tomatoes, and marinated Mozzarella balls, cut them all in half, then alternately placed one of each into the individual hollows of the hard-boiled egg whites. Next, I piped the deviled egg mixture on top.
Bacon Deviled Eggs Recipe
Serving Size:8
Ingredients:
- 8 hard-boiled eggs
- 1/3 cup spinach artichoke dip (purchased from Sam’s Club, or you can make your own)
- 2 tablespoons Bruschetta topping (store-bought or homemade)
- 2 tablespoons minced parsley
- freshly cracked black peppercorns to taste
- 6 Mozzarella balls, cut in half
- 5 Olives with pimento cut in half
- 5 Cherry tomatoes, cut in half, I used Jujube and Sun Gold from the family garden
- 1/4 cup crispy and crumbled thick-cut bacon (as a garnish)
- 1 teaspoon Old Bay seasoning (as a garnish) **you can also use ground paprika or ground chili powder
Directions:
- Place a small stockpot filled halfway with water and set it over high heat. When the water begins to simmer, add eight eggs and allow them to boil for 12 minutes.
- Next, transfer the hard-boiled eggs to a bowl of cold water. To cool the eggs, add ice cubes to the water.
- After the eggs are cool enough to handle safely, peel them under warm water. Once peeled, dry the eggs off with a paper towel. Then, using a sharp chef’s knife, cut each egg in half. Scoop out the yolks one at a time into a medium-sized bowl.
- Use a fork to mash the egg yolks until there are no lumps. Fold in the spinach and artichoke dip, bruschetta topping, and minced parsley, and add freshly cracked black peppercorns to taste.
- Spoon the deviled egg mixture into a large plastic resealable bag and push it into one of the bottom corners of the bag. Using a sharp pair of scissors, snip off the corner of the plastic bag. Press a small amount through the hole to make sure the mixture easily passes through the opening. If it doesn’t, use the scissors to make the hole slightly larger.
- Alternate placing the half slices of olive, cherry tomato, and marinated Mozzarella balls into the egg whites.
- Finally, evenly pipe the deviled egg mixture into each egg white, hiding the half slices of olives, cherry tomato, and marinated Mozzarella balls beneath.
- Chill the loaded deviled eggs in the refrigerator until ready to serve.
- Before serving, add the crumbled + cripsy cut bacon. Dust the deviled eggs with Old Bay seasoning, paprika, or chili powder.
Okay, you have one of the best Loaded Deviled Egg recipes on this side of the old man Smith’s chicken farm!
All you need is a few eggs and additional ingredients, and you’re golden. Now, there ain’t nothing to do but to do it!
Homemade Bruschetta Topping (Yields about 1/2 cup)
You can easily pick up a jar from your local Sam’s Club, Costco, or grocery store—but if you prefer fresh, homemade flavor, here’s a quick version you can whip up in minutes:
- 1 cup diced ripe tomatoes (Roma or cherry tomatoes work well)
- 1 garlic clove, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- 1 teaspoon balsamic vinegar (optional, for a little tang)
- Salt and freshly ground black pepper, to taste
Directions: Combine all ingredients in a small bowl and let it sit for at least 10 minutes to allow the flavors to meld. Use immediately or refrigerate for up to 2 days.
How to make your own piping bag
If you don’t have a piping bag, don’t worry.
Fill a large 1-gallon plastic bag with the deviled egg mixture, then push all of the fillings into one corner of the bag.
Use a pair of scissors to cut off the corner of the bag. You now have a piping bag to top the deviled eggs. So easy!
Can I make deviled eggs ahead of time?
Yes, make them a day ahead and store them in a container with a lid to prevent them from absorbing other flavors from your fridge.
How long are deviled eggs good for?
We recommend making your deviled eggs recipe a day before.
Kept in the fridge, we recommend using your prepared deviled eggs within two days of making them.
You can hard-boil the eggs for up to a week before using them.
This would help you save time prepping before a holiday or game day party.
Tray for deviled eggs
If you’re planning on serving these deviled eggs for a party, you’ll want to have a tray for deviled eggs.
Here are a few trays you can use:
- If you’re planning on traveling or bringing your egg recipe to a potluck, here is a portable tray.
- Setting up your appetizer table? This pretty tray will be perfect for your deviled eggs.
- I’ve also found inexpensive trays at HomeGoods and Target.
What else can I use if I don’t have spinach artichoke dip?
You can use mayo or cream cheese with a bit of sour cream.
Want to go completely dairy-free? Hummus is a delicious dairy-free option.
What other ingredients can I use to make deviled eggs?
You can mix things up. I have added chopped green onion, minced garlic, leftover mashed potatoes, and chopped dried fruits like cranberries, apricots, or cherries.
Toss in your favorite cheeses like grated Parmesan, smoked Gouda, Gruyère, or white cheddar.
Experiment with different toppings, too!
In addition to bacon, chopped walnuts, pistachios, pecans, and macadamia nuts are some of my favorite toppings.
Come up with flavor combinations you will love, and don’t be afraid to fail because not every combination will be a hit!
But when it works! YUM-O!
Can I make a lower-sodium and lower-cholesterol spinach and artichoke dip?
Yes, you can! By substituting just a few ingredients, you can easily make a healthier homemade spinach and artichoke dip.
Using egg-free vegan mayo and salt-free seasonings can significantly reduce sodium and cholesterol.
Try this:
- 16 ounces thawed frozen spinach
- 14-ounce can of artichoke hearts drained
- 3 tbsps roughly chopped roasted red peppers
- 2-3 large cloves of garlic, minced
- 1 cup + 2 tbsp vegan mayo
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/3 cup red onion, finely chopped
- 1 tsp OLD BAY seasoning with 30% less sodium
- 1/2 tsp freshly cracked black peppercorns
Directions for making homemade spinach and artichoke dip
Preheat oven to 350.
- Defrost the frozen spinach by either boiling or defrosting it in the microwave. Remove the spinach from the package and squeeze out as much water as possible. The more water you can remove from the spinach, the better. Drain the can of artichokes and roughly chop.
- Add spinach, artichoke, roasted red peppers, garlic, vegan mayo, EVOO, fresh lemon juice, red onion, reduced-sodium OLD BAY seasoning, and black pepper into a large mixing bowl. Mix thoroughly, and spoon into a casserole dish.
- Bake on the center rack of the oven for 25 minutes.
- Remove from the oven and allow the mixture to cool. This can also be made a few days ahead.
Find more delicious appetizers to try below:
Loaded Sweet Potato Herb Hummus
Updated 10/2020
Bacon Deviled Eggs Made with Spinach & Artichoke Dip
Ingredients
- 8 hard-boiled eggs
- 1/3 cup spinach artichoke dip purchased from Sam's Club, or you can make your own
- 2 tablespoons Bruschetta topping
- 2 tablespoons minced parsley
- freshly cracked black peppercorns to taste
- 6 Mozzarella balls cut in half
- 5 Olives with pimento cut in half
- 5 Cherry tomatoes cut in half, I used Jujube and Sun Gold from the family garden
- 1/4 cup crispy and crumbled thick-cut bacon as a garnish
- 1 teaspoon Old Bay seasoning as a garnish **you can also use ground paprika or ground chili powder
Instructions
- Place a small stockpot filled halfway with water and set it over high heat. When the water begins to simmer, add eight eggs and allow them to boil for 12 minutes.
- Next, transfer the hard-boiled eggs to a bowl of cold water. To cool the eggs, add ice cubes to the water.
- After the eggs are cool enough to handle safely, peel them under warm water. Once peeled, dry the eggs off with a paper towel. Then, using a sharp chef's knife, cut each egg in half. Scoop out the yolks one at a time into a medium-sized bowl.
- Use a fork to mash the egg yolks until there are no lumps. Fold in the spinach and artichoke dip, bruschetta topping, and minced parsley, and add freshly cracked black peppercorns to taste.
- Spoon the deviled egg mixture into a large plastic resealable bag and push it into one of the bottom corners of the bag. Using a sharp pair of scissors, snip off the corner of the plastic bag. Press a small amount through the hole to make sure the mixture easily passes through the opening. If it doesn't, use the scissors to make the hole slightly larger.
- Alternate placing the half slices of olive, cherry tomato, and marinated Mozzarella balls into the egg whites.
- Finally, evenly pipe the deviled egg mixture into each egg white, hiding the half slices of olives, cherry tomato, and marinated Mozzarella balls beneath.
- Chill the loaded deviled eggs in the refrigerator until ready to serve.
- Before serving, add the crumbled + cripsy cut bacon. Dust the deviled eggs with Old Bay seasoning, paprika, or chili powder.
Leave a Reply