Deviled eggs are a truly nostalgic recipe that can be spruced up with your favorite ingredients. I remember deviled eggs always making its appearance at spring time parties, weddings and baby showers. I definitely 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 perfectly prepare the 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 over cooking), I experimented with cooking times to make just the right boiled eggs so you can acheive consist 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 ripid 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 minutes. 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 some times get a greyish 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, a smelly characteristic cooked sulphur 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!
- 6 hard cooked large eggs
- 2 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- ½ teaspoon distilled white vinegar
- 1 teaspoon spicy brown mustard
- ½ teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
- Pinch ground cayenne pepper
- ¼ cup frozen chopped spinach, thawed and drained
- ¼ cup cooked artichoke hearts, chopped fine
- 3 teaspoon thinly sliced chives (2 teaspoons reserved for garnish)
- Paprika, for garnish
- Create an ice-water bath: Fill a large bowl with 4 cups of cold water and 4 cups of ice. This will help to cool the eggs quickly from the hot cooking water.
- Place eggs in a medium saucepan in a single layer and cover with 1 inch of cold water. Bring to a rapid simmer over high heat, bubbles should be quickly breaking the surface of the water. When the water reaches about 200 °F turn off the heat. The process will take about 10 minutes from initially turning on the heat, to turning off the heat. Remove the pan from the stove, cover and let sit for 15 minutes in the hot water.
- Pour of the water from the saucepan and gently shake pan back and forth to crack the egg shells. Transfer eggs to the ice-water bath with a slotted spoon and let sit for at least 5 minutes. Once the eggs are completely cooled, tap the egg on the counter to crack the shells. Carefully peel the shells, dipping the eggs in cool water or under running water to help remove the shell.
- Slice peeled eggs in half lengthwise. Transfer yolks to fine-mesh sieve and use rubber spatula to press them through the sieve into the bowl. Add mayonnaise, yogurt, vinegar, mustard, sugar, salt, black pepper, garlic powder, cayenne pepper, spinach, artichoke, and 1 teaspoon of chives. Combine the ingredients until smooth.
- Transfer mixture to a piping bag or plastic resalable bag. Press mixture into one corner or the bottom of the bag and twist top of the bag to keep the filling in corner. Using scissors, cut about ½ inch off the corner of the bag.
- Arrange whites on serving platter and squeeze bag to pipe filling into whites, filling about ½ inch above whites. Sprinkle with paprika and chives. Serve immediately. Unfilled whites and yolk mixture can be wrapped in plastic wrap and refrigerated separately for 2 days before assembling.