Deviled eggs are a truly nostalgic recipe that can be spruced up with your favorite ingredients. I remember this appetizer always making its appearance at spring time parties, weddings, and baby showers. Of course, I ate my fair share!
I’ve taken the classic recipe and created a spinach artichoke deviled eggs version combining two of my two favorite party appetizers into one tasty bite!
There is only one tricky part to this recipe, and that is figuring out how to prepare perfectly hard boiled eggs. Since you can’t see through the opaque egg shell to know when the center is canary yellow (cooked through) or grayish green tinge around the yolk (signs of overcooking), I experimented with cooking times to make just the right boiled eggs so you can achieve consistent results every time!
For this spinach artichoke deviled eggs recipe, I placed LARGE eggs in a medium saucepan. In a single layer and cover with 1 inch of cold water, brought water to a rapid simmer (about 10 minutes), turned off the heat, removed the pan from the stove and covered the pot to let the eggs sit for 15 min. This method gave the hard boiled texture I was looking for!
The creamy egg yolks combined with tangy Greek yogurt, vinegar, savory spices, herbs, a pinch of sugar, chopped spinach and artichoke to give it a nice variation to a classic dish. Enjoy!
TIP: Have you ever wondered why you sometimes get a grayish green tint around the yolk of a hard boiled egg? This is an indication of over cooking. When excessive or prolonged heat is applied to the eggs, the iron in the yolk reacts with the sulfur compounds in the whites. Not only are your egg yolks discolored, but a smelly characteristic cooked sulfur egg smell also occurs. To avoid this, shocking the eggs in ice water helps to stop the cooking process and help cool the eggs quickly. Say NO to smelly green eggs!