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 got on deck. Get the water boiling beforehand and ease the eggs into the water; ten minutes later, they’re done! Cool down 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, and improperly stocked pantry is the mother of invention. I picked Spinach & 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 got 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
Ingredients:
- 8 hard boiled eggs
- 1/3 cup spinach artichoke dip (purchased from Sam’s Club, or you can make your own)
- 1 teaspoon Old Bay seasoning
- 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
Directions:
- Place a small stockpot filled halfway with water, and set the water over high heat. When the water begins to simmer, place eight eggs into the water. Allow the eggs to boil for 12 minutes.
- Next, transfer the hard-boiled eggs into a bowl of cold water. You can add ice cubes to the water to get the eggs cool.
- 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 use a sharp chef’s knife and 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 the mixture 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 the mixture doesn’t pass easily through the opening, use the scissors to make the hole slightly larger.
- Alternately place 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, dust the deviled eggs with a bit of Old Bay seasoning, ground paprika, or ground 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 a few additional ingredients, and you’re golden. Now, there ain’t nothing to do but to do it!
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 some of your favorite cheeses like grated Parmesan, smoked Gouda, Gruyère, or white cheddar.
Experiment with different toppings too!
Some of my favorite toppings, in addition to bacon, are chopped walnuts, pistachios, pecans, or macadamia nuts.
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 cholesterol spinach and artichoke dip?
Yes, you can! It’s easy to make a better for you homemade spinach and artichoke dip by subbing out just a few ingredients.
You can significantly reduce both the amount of sodium and cholesterol by using egg-free vegan mayo and using salt-free seasonings.
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 on 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.
- Into a large mixing bowl, add the spinach, artichoke, roasted red peppers, garlic, vegan mayo, EVOO, fresh lemon juice, red onion, reduced-sodium OLD BAY seasoning, and black pepper. 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 hardboiled eggs
- 1/3 cup spinach artichoke dip (purchased from Sam's Club or you can make your own)
- 1 teaspoon Old Bay seasoning
- 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
Instructions
- Place a small stockpot filled halfway with water, and set the water over high heat. When the water begins to simmer, place eight eggs into the water. Allow the eggs to boil for 12 minutes.
- Next, transfer the hard-boiled eggs into a bowl of cold water. You can add ice cubes to the water to get the eggs cool.
- 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 use a sharp chef's knife and 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 the mixture 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 the mixture doesn't pass easily through the opening, use the scissors to make the hole slightly larger.
- Alternately place 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, dust the deviled eggs with a bit of Old Bay seasoning, ground paprika, or ground chili powder.
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