If you’re a fan of spinach and artichoke dip, try this delicious and creamy spinach deviled eggs recipe. It’s the perfect quick-and-easy appetizer for your next party or celebration.
Jessica’s Recipe Science
- Use large hard-boiled eggs and immediately chill them in ice water to stop cooking, which firms the whites and makes peeling easier.
- Thawing and squeezing frozen spinach removes excess water that would dilute the egg yolk filling
- Chopping the spinach and artichokes more finely ensures even distribution and a better texture in the deviled eggs.
Featured Comment 6
“What a creative idea to put spinach and artichoke in deviled eggs! They look creamy and savory. Thanks for sharing.”—Lokness
Why It Works
Deviled eggs are the perfect party appetizer that can be spruced up with your favorite ingredients. It’s easy to prepare for casual gatherings or special occasions. You can make the hard-boiled eggs ahead of time to quickly fill the day of serving.
This spinach-and-artichoke deviled egg recipe combines two of my favorite party appetizers into one tasty bite! Each serving is packed with vegetables and protein for a low-carb and gluten-free bite. It’s a satisfying starter or even a snack to enjoy during the week.
Jump To a Section
Ingredients You’ll Need
- Eggs: I use large eggs to make deviled eggs. It gives a nice two-bite portion.
- Vegetables: To give the filling a spinach artichoke dip flavor, I used frozen chopped spinach and artichoke hearts.
- Sour Cream: The cool, creamy, and tangy dairy product lightens up the rich egg fillings.
- Mayonnaise: Mayo is the creamy sauce used to add richness to the deviled eggs along with the egg yolks.
- Mustard: Dijon mustard adds pungency to the filling.
- Vinegar: A small amount of distilled white vinegar adds a bright, tangy note to balance the richer ingredients.
- Herbs: Slices of chives add a delicate onion-and-garlic flavor without a raw, sulfurous taste.
- Seasoning: Garlic powder, salt, and pepper enhance the egg filling’s savory flavor. A sprinkle of sweet or smoked paprika adds
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This spinach deviled egg recipe is easy to customize! Try these tasty options:
- Spinach Options: If you only have fresh baby spinach, sauté about 4 ounces to wilt it and remove excess moisture. You’ll need ¼ cup of finely chopped leaves.
- Artichoke Swap: Use frozen artichoke hearts or jarred marinated ones, then chop them up into very small pieces.
- Sour Cream Swap: You can substitute plain nonfat Greek yogurt for sour cream for tanginess and extra probiotic benefits.
- Vinegar Options: Distilled vinegar can be swapped with apple cider vinegar for a milder flavor.
How to Make Spinach Deviled Eggs
Step 1: Prepare the Eggs
For this spinach deviled eggs recipe, use large hard-boiled eggs for a hearty two-bite serving. Use either the steaming or boiling method to make them. If you have an Instant Pot, try my pressure cooker method. Immediately chill the eggs in ice-cold water to stop the cooking process. The egg whites firm up, making it easier to peel.
Make Ahead Tip: You can cook the eggs a week in advance to speed up preparation, then peel them when you’re ready to assemble.
Step 2: Prepare the Spinach
Defrost the spinach, squeeze out the excess water, and remove any tough stems. I chop it a few more times to make sure the leaves are broken down.
Step 3: Make the Filling
The creamy egg yolks are combined with chopped vegetables, chives, sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and pepper.
Expert Tip: I don’t recommend making the filling a day in advance because the artichoke starts to oxidize and turn brown.
Step 4: Fill the Eggs
Fill the egg whites by scooping the spinach mixture into each cavity. Alternatively, I find it easier to use a piping bag fitted with a large, rounded tip to add the egg filling.
Step 5: To Serve
Garnish the spinach deviled eggs with paprika for a pop of color and sliced chives. Switch up the flavors with my other recipes like avocado deviled eggs, bacon deviled eggs, and Southern deviled eggs. It’s such a fun and easy appetizer to prepare!
Frequently Asked Questions
The green color of egg yolks indicates overcooking. When eggs are exposed to prolonged heat, the iron in the yolk reacts with the sulfur compounds in the whites. Not only are your egg yolks discolored, but a cooked-sulfur smell also occurs. To avoid this, shocking the eggs in ice water stops the cooking process and cools them quickly.
Sauté about ¼ pound (4 ounces) of baby spinach, drain, then chop. Measure out ¼ cup of cooked spinach to add to the deviled egg recipe.
If not serving immediately, store them in an airtight container and refrigerate for up to 1 day. It’s best to enjoy the appetizer on the same day for the best taste and appearance.
Switch Up the Flavor
If you tried these Spinach Deviled Eggs, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Spinach Deviled Eggs
Ingredients
- 6 large hard-boiled eggs
- ¼ cup frozen chopped spinach
- ¼ cup cooked artichoke hearts, finely chopped
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon chives, divided
- 1 teaspoon Dijon mustard
- ½ teaspoon distilled white vinegar
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- paprika, sweet or smoked
Instructions
- Prepare the Eggs – Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the yolks.
- Prepare the Spinach – Defrost the spinach, then squeeze it to remove excess moisture. Remove any tough stems, then finely chop.
- Make the Filling – To the egg yolks, add chopped spinach, artichokes, sour cream, mayonnaise, 1 teaspoon of chives, mustard, vinegar, garlic powder, salt, and pepper. Mix until smooth.
- Fill the Eggs – Transfer the mixture into a piping bag fitted with a large round tip. Pipe into each egg white half. Alternatively, spoon the mixture into each egg white.
- To Serve – Sprinkle paprika on top and garnish with sliced chives. Immediately transfer to a platter or refrigerate until ready to serve.
Notes
- Make Hard-boiled Eggs: Fill a pot with water to cover the eggs by 1 inch once added. Bring to a low boil at 200°F (93°C), do not go above. Add eggs and boil for 30 seconds. Cover and reduce the heat to low. Cook for 12 minutes. Alternatively, steam for 13 minutes. Immediately transfer to an ice bath for 15 minutes.
- Make Ahead: Hard-boiled eggs can be made a week in advance.
- Storing: Refrigerate in an airtight container for up to 1 day.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
melissa says
Can you use fresh cooked spinach? If so, how much?
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.
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.
Lokness @ The Missing Lokness says
What a creative idea to put spinach and artichoke in deviled eggs! they look creamy and savory. Thanks for sharing.
Jessica Gavin says
Thanks! I hope you get a chance to try it!