Spinach & Bacon Deviled Eggs

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  • 00:20Prep Time
  • 00:10Cook Time


  • 12 large eggs, hard boiled & peeled
  • 1/4 cup plain fat-free Greek yogurt
  • 2 Tbsp.  mustard
  • 1 Tbsp. milk
  • 1-2 tsp. lemon juice (to taste)
  • 1 cup loosely packed baby spinach leaves
  • Johnny’s Organic Seasoned Pepper
  • 5 strips thin bacon, cooked crisp & finely chopped


  1. Slice eggs in half lengthwise and separate yolks and whites.
  2. Place yolks in the food processor with yogurt, mustard, milk, 1 tsp. lemon juice, spinach and Johnny’s Organic Seasoned Pepper.
  3. Pulse until mixture is smooth. Add additional lemon juice if needed for taste.
  4. Stir in chopped bacon, reserving a few pieces to garnish the tops of the eggs.
  5. Spoon or pipe filling back into egg whites and top with reserved bacon and additional black pepper if desired.
  6. Serve and enjoy!

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