Deviled eggs are a classic for any holiday meal. But instead of classic deviled eggs, these eggs are made with spinach and chopped artichoke hearts. Spinach and artichoke are a classic flavor pairing that goes great with these eggs. These eggs make a great make ahead dish, you can prepare the eggs the day before you need them, and store them in the refrigerator before serving.
The eggs will first need to boiled and peeled. Then cut the eggs in half and remove the egg yolks into a medium bowl. Mix the egg yolks with mayonnaise, salt, pepper, cooked spinach, and chopped artichoke hearts. Spoon the filling back into the egg shells and either serve immediately or store in an airtight container in the fridge until serving.
Spinach Artichoke Deviled Eggs
Ingredients
- 3 large eggs
- 4 tablespoons mayonnasie
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 ( 10 oz.) package frozen spinach, thawed
- 1 ( 6 oz.) jar artichoke hearts, chopped
Instructions
- Place eggs into a large saucepan, cover with water. Bring to a boil, boil for 2 minutes. Cover and remove from heat. Let sit for 15-20 minutes. Cook spinach according to package directions.
- Peel eggs and cut in half. Remove yolks, and place into a medium bowl, mix with spinach, and artichokes. Spoon filling back into egg shells. Refrigerate until serving.
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