Spinach Deviled Eggs

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If you’re a fan of spinach and artichoke dip, try this delicious and creamy deviled egg recipe. It’s the perfect quick and easy appetizer for your next party or celebration.

A platter of spinach deviled eggs made with artichokes.
Table of Contents
  1. Vegetable selection
  2. Prepare the eggs
  3. Make the filling
  4. Fill the eggs
  5. Other flavors to try
  6. Spinach Deviled Eggs Recipe

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 deviled eggs recipe with artichoke combines two of my favorite party appetizers into one tasty bite! Each serving is packed with vegetables and protein. It’s a satisfying starter or even a snack to enjoy during the week.

Vegetable selection

Ingredients needed to make this spinach deviled egg recipe.

To give the filling a spinach artichoke dip flavor, I used frozen chopped spinach and artichoke hearts. Defrost the spinach and 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.

If you only have fresh baby spinach, you’ll need ¼ cup of finely chopped leaves. Use frozen artichoke hearts or jarred marinated ones, then chop them up into very small pieces.

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. You can cook the eggs a week in advance to make preparation fast, then peel them when you’re ready to assemble.

Make the filling

The creamy egg yolks are combined with chopped vegetables, chives, sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and pepper. You can substitute the sour cream with plain nonfat greek yogurt for tanginess with extra benefits from probiotics.

Distilled vinegar can be swapped with apple cider vinegar for a more mild flavor. I don’t recommend making the filling a day in advance because the artichoke starts to oxidize and turn brown.

Fill the eggs

Piping egg yolk mixture with bits of spinach into a half of a hard boiled egg.

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. Garnish with paprika for a pop of color, and sliced chives.

If not serving immediately, store them in an airtight container and refrigerate until ready to serve. It’s best to enjoy the appetizer on the same day for the best taste and appearance.

Other flavors to try

Serving platter of deviled eggs made with spinach and artichoke.

What causes a green tint around the yolk of a hard-boiled egg?

The green color of egg yolks is an indication of over-cooking. When 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 stops the cooking process and helps cool the eggs quickly.

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Spinach Deviled Eggs

These spinach deviled eggs are a delicious twist on the classic appetizer. Creamy, tangy, and packed with flavor, they are perfect for gatherings or potlucks.
4.75 from 8 votes
Prep Time25 minutes
Cook Time0 minutes
Total Time25 minutes
Servings 12 deviled eggs
Course Appetizer
Cuisine American

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
  • teaspoon kosher salt
  • 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 to 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 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
Spinach Deviled Eggs
Amount per Serving
Calories
64
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
5
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
96
mg
32
%
Sodium
 
80
mg
3
%
Potassium
 
62
mg
2
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.3
g
1
%
Sugar
 
0.4
g
0
%
Protein
 
4
g
8
%
Vitamin A
 
550
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
22
mg
2
%
Iron
 
0.4
mg
2
%
* 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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