A delicious spinach artichoke deviled eggs recipe, combines creamy eggs and savory spinach and artichokes. Two classic party appetizers into one recipe!
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!
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!
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 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!
Spinach Deviled Eggs with Artichoke
- 6 large eggs, cold
- 2 tablespoons mayonnaise
- 3 tablespoons greek yogurt, plain
- 1/2 teaspoon distilled white vinegar
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1/8 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1/4 cup spinach, frozen chopped, thawed and drained
- 1/4 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.
- Unfilled whites and yolk mixture can be wrapped in plastic wrap and refrigerated separately for 2 days before assembling.
- Markets sell pre-made hard-boiled eggs if you are short on time.