Spinach With Deviled Eggs
A dish that starts with peck spinach and finishes with bacon.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 1 peck spinach
- 115 g bacon
- Salt, pepper
- 80 ml butter
- Few grains nutmeg
- 5 hard-cooked eggs
- 2 ml salt
- 1 ml pepper
- 2 ml finely chopped parsley
- 2 ml grated onion
- 120 ml minced ham
- Cream Salad Dressing
Make it lactose-friendly
- 1/3 cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- Cream Salad Dressing → lactose-free cream or coconut cream
Steps
- PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs.
Nutrition (estimated, per serving)
| Calories | 452 |
|---|---|
| Protein | 16.2 g |
| Fat | 42.5 g |
| Carbs | 1.2 g |
| Fiber | 0.3 g |
| Sodium | 806 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States