Deviled eggs, or stuffed eggs, are the ultimate bite-sized snack and party appetizer. Combining a creamy, savory yolk filling with a firm egg white base, they are incredibly versatile and easy to make. This recipe elevates the classic version by folding in fresh sautéed spinach and garlic, giving the filling a beautiful green color and a nutritional boost. Whether you are hosting a garden brunch or a holiday dinner, these spinach deviled eggs are guaranteed to disappear quickly.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 cup finely chopped fresh spinach (sautéed and squeezed completely dry)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Paprika for garnish
Step-by-Step Instructions
- Hard-Boil the Eggs: Place eggs in a single layer in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
- Cool and Peel: Transfer the eggs to an ice bath for 10 minutes. Gently tap and peel the eggs under cool running water. Slice each egg in half lengthwise.
- Prepare the Filling: Carefully remove the yolks and place them in a small bowl. Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, sautéed spinach, garlic powder, salt, and pepper. Mix until smooth.
- Stuff the Eggs: Spoon or pipe the spinach-yolk mixture back into the empty egg white halves.
- Garnish and Serve: Dust the tops with a pinch of paprika and refrigerate until ready to serve.
Tips and Notes
- Dry the Spinach: Make sure to squeeze all excess water out of the sautéed spinach before adding it to the yolks, or the filling will be runny.
- Easy Peeling: Older eggs peel much easier than fresh ones. The ice bath is also key to stopping the cooking process and shrinking the egg slightly inside the shell.
