Spinach Deviled Eggs
Elevate your appetizer game with these vibrant and nutritious Spinach Deviled Eggs, a modern twist on the classic favorite. Perfectly hard-boiled eggs are filled with a creamy, flavorful mixture of egg yolks, fresh spinach, tangy Dijon mustard, and a hint of zesty lemon juice, creating a delightful balance of richness and freshness. Quick and easy to prepare in just 25 minutes, this recipe is ideal for parties, potlucks, or healthy snacking. The garnish of smoky paprika and optional parsley adds a visually striking touch, making these deviled eggs as beautiful as they are delicious. Packed with protein and a sneaky serving of veggies, these spinach-studded bites are guaranteed to impress your guests.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup fresh spinach
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon lemon juice
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 0.25 teaspoon paprika
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for 10 minutes.
While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are cooked, transfer them to the ice water bath to cool for at least 5 minutes.
While the eggs are cooling, rinse the fresh spinach thoroughly. Heat a small skillet over medium heat, add the spinach, and cook until wilted (about 1-2 minutes). Remove from heat, let it cool slightly, and chop finely.
Peel the cooled eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl, setting the egg whites aside on a platter.
Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper, and mix until well combined.
Fold the chopped spinach into the yolk mixture until evenly distributed.
Spoon or pipe the spinach-yolk mixture back into the egg whites. Use a piping bag or a plastic bag with the corner snipped off for a neater presentation.
Sprinkle the filled eggs with paprika and optionally garnish with chopped fresh parsley.
Serve immediately or chill in the refrigerator for up to 4 hours before serving.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
