Deviled eggs are a popular party food. That is probably true because no one seems to want to make them for just 2; most certainly, not me. If you are going to take the trouble, make a dozen! Personally I hate peeling eggs... so tedious! Russ loves deviled eggs as does Rod so when we had a Happy Hour party this week I made some darn eggs!
I do not aim for pureed, but not chunks either. So here are my estimates on amounts...
Bacon- Spinach Deviled Eggs
12 eggs
1/4 cup minced bacon (4 or 5 slices)
1/4 cup frozen, thawed, squeezed dry spinach
1/4+ cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon paprika
of course you can add salt and pepper, but I figure the mayo has plenty included
1. Put eggs in pan and cover with about 1" of water. Bring to a boil. Turn off and let sit for 8 minutes. Put eggs into a bowl of ice water or a sink full of cold water. Cool. Peel eggs.
Slice eggs length wise. Pop out the yoke and put in a bowl. I prefer a low soup bowl since this makes it easier to mash innards with a fork.
2. Cook bacon. Chop fine.
3. Thaw and squeeze dry the spinach. Use about a 1/4 cup, maybe a bit less. This is more for color and actual taste. I nuke the 1/4 cup spinach for a bout 30 seconds and then chop fine. I save the rest for some other dinner delight.
4. Mix yokes, bacon, spinach, mayo, mustard and paprika all in a bowl.
5. Fill the eggs. Refrigerate until you are ready to serve.