Spinach Artichoke Deviled Eggs
I shared these Spinach Artichoke Deviled Eggs on my Instagram as a reel last week and I loved them so much I figured I should share them on the blog as well. Just to have a more concrete place for the recipe. It’s like spinach artichoke dip meets deviled egg and it might just be my new favorite way to make them. Although I do have to admit that I still have a soft spot for these loaded baked potato deviled eggs. Why not make both and see which one you like best? I think that’s a great plan.
These are a great appetizer or snack, especially with Easter around the corner. It’s a great take on a classic and something I know your guests will love. I hope you give them a try, if you do, be sure to let me know what you think below. As always, thank you so much for reading and following along.
Spinach Artichoke Deviled Eggs
Equipment
- Pot
- Mixing bowl
- Piping bag with tip
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan plus more for garnish
- 1 garlic clove grated
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper plus more for garnish
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup fresh baby spinach finely chopped
- 1/3 cup artichoke hearts finely chopped
- 1/3 cup Parmesan crisps for garnish
Instructions
- Bring a pot of water to a boil. Carefully lower the eggs and cook for 10 minutes. Place the lid on, remove from the heat and allow to sit for 10 minutes. Transfer to an ice bath and allow the eggs to cool completely before peeling.
- Cut each egg in half and add the yolks into a large bowl. Add the mayo, parmesan, garlic, salt, pepper and crushed red pepper flakes. Mash with a fork until as smooth as possible.
- Stir in the chopped spinach and artichoke hearts and then transfer the mixture to a piping bag fitted with a large round tip. Pipe out the filling into the egg whites, filling each as much as possible.
- Sprinkle the tops of each with more parmesan and black pepper and garnish each with a few parmesan crisps. Serve immediately and enjoy!
