What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Deviled Eggs Florentine

Feb 18th, 2012 by Kat | 0

6 hard-cooked eggs, peeled and cut horizontally
1/3 cup Mayonnaise
2 tablespoons dijon mustard
6 slices bacon, finely diced
1 cup fresh baby spinach, finely chopped
salt and pepper to taste
Paprika (for garnish)

In a small sauté pan over medium heat, render the bacon and sauté until lightly crispy. Add the spinach and sauté until just wilted. Season with salt and pepper to taste. Remove to a cutting board and cut the spinach even smaller if desired. Let cool.

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt and pepper and mix thoroughly. Mix in the cooled bacon-spinach mixture. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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