Spinach Deviled Eggs
Yield: 12 deviled eggs
Calories: 64kcal
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.
Ingredients
- 6 large hard-boiled eggs
- ¼ cup (26 g) frozen chopped spinach
- ¼ cup (42 g) cooked artichoke hearts, finely chopped
- 3 tablespoons (45 ml) sour cream
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (3 g) chives, divided
- 1 teaspoon (5 ml) Dijon mustard
- ½ teaspoon (2.5 ml) distilled white vinegar
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- paprika, sweet or smoked
Special Equipment
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
Calories: 64kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 96mg | Sodium: 80mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg
Recipe Link