Spinach Deviled Eggs with Artichoke

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A delicious deviled eggs recipe that combines creamy eggs, savory spinach, and artichokes. The perfect party appetizer!

Spinach Artichoke Deviled Eggs - Two classic party appetizers in one! This recipe combines creamy eggs and savory spinach and artichokes. | jessicagavin.com

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 springtime 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 favorite party appetizers into one tasty bite!

Spinach Deviled Eggs with Artichoke

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 eggshell to know when the center is canary yellow (cooked through) or grayish-green tinge around the yolk (signs of overcooking), I experimented with two easy cooking methods to make just the right boiled eggs so you can achieve consistent results every time!

For this spinach artichoke deviled eggs recipe, use LARGE eggs and perform either the steaming or boiling method to make the hard-boiled eggs.

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!

Have you ever wondered why you sometimes get a 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!

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Spinach Deviled Eggs with Artichoke

A delicious spinach artichoke deviled eggs recipe, combines creamy eggs and savory spinach and artichokes. Two classic party appetizers into one recipe!
4.67 from 6 votes
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings 12 deviled eggs
Course Appetizer
Cuisine American


  • 6 large eggs, cold
  • 2 tablespoons mayonnaise
  • 3 tablespoons plain greek yogurt
  • ½ teaspoon distilled white vinegar
  • 1 teaspoon spicy brown mustard
  • ½ teaspoon sugar
  • teaspoon kosher salt
  • teaspoon black pepper
  • teaspoon garlic powder
  • 1 pinch cayenne pepper
  • ¼ cup spinach, frozen chopped, thawed and drained
  • ¼ cup artichoke hearts, cooked and chopped fine
  • 3 teaspoons chives, thinly sliced, 2 teaspoons reserved for garnish
  • 1 pinch 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.
  • Fill a large pot with enough to cover the eggs by 1-inch once added. Bring water to a boil (212°F/100°C) and then carefully place eggs in the hot water.
  • Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low. Cook eggs on a low simmer for 12 minutes.
  • Once the eggs are done cooking immediately add them to the ice bath and chill for 15 minutes.
  • Once the eggs are thoroughly 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 a fine-mesh sieve and use a 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 resealable plastic bag. Press mixture into one corner or the bottom of the bag and twist top of the bag to keep the filling in the 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 or refrigerate and enjoy the same day.


  • Markets sell pre-made hard-boiled eggs if you are short on time.
  • Unfilled whites and yolk mixture can be wrapped in plastic wrap and refrigerated separately for 2 days before assembling.
Nutrition Facts
Spinach Deviled Eggs with Artichoke
Amount Per Serving
Calories 48 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 109mg36%
Sodium 93mg4%
Potassium 16mg0%
Carbohydrates 1g0%
Fiber 0.2g1%
Sugar 0.4g0%
Protein 4g8%
Vitamin A 600IU12%
Vitamin C 2.5mg3%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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6 Comments Leave a comment or review

  1. Dreighton Rosier says

    I notice a difference in boiling the eggs between your article “How to Make Hard Boiled Eggs: Two Ways” which says to have the water boiling before inserting the eggs and here you say to start with the eggs in cold water.

    I am guessing the former is a newer article based on your research, thus the preferred method.

    • Jessica Gavin says

      You are so quick Dreighton! I was just getting ready to update the recipe. Yes, you are right, the recent article on hot start boiling or steaming are my new preferred methods.

    • Jessica Gavin says

      Yes you can use fresh spinach. Saute about 1/4 pound (4 ounces) of spinach, drain, and then chop to use in the recipe. You want 1/4 cup of chopped spinach for the recipe.

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