Deviled eggs are ingenious: Hard-boiled eggs — already one of the world’s most perfect foods — are elevated into elegant bites worthy of any appetizer plate. From summer picnics and Easter brunch to potlucks and afternoon snacks, deviled eggs are more than up for the occasion.
These spinach artichoke deviled eggs take this popular dish to a whole new level of “Wow.” One bite, and you’ll never want to go back to basic deviled eggs again.
The trickiest part of preparing this scrumptious appetizer is making perfectly hard-boiled eggs. If you’ve already mastered this, you’re well on your way to creating a dish with an appearance that’s outdone only by its mouthwatering taste.
What’s so “devilish” about these deviled eggs? It’s the spice! Paprika, cayenne pepper and spicy brown mustard add just enough zing to create a taste explosion with each bite.
You can use a spoon to fill the egg whites and complete your masterpiece quite easily; however, to make these deviled eggs extra-appealing, use a star-tipped pastry bag (or even just a plastic sandwich bag with its corner snipped).
After you have piped the creamy, spiced egg mixture into the whites, top with chives and a dusting of spice for color.
MORE: Want to see more ideas? Check out these: 20 delightfully different deviled egg recipes
Recipe inspired by Jessica Gavin
Spinach artichoke deviled eggs
Serves 12 eggs
- 6 large hard-boiled eggs
- 2 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- 1/2 teaspoon distilled white vinegar
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1/4 cup frozen chopped spinach, thawed and drained
- 1/4 cup artichoke hearts, cooked and chopped finely
- 3 teaspoons finely chopped chives (2 teaspoons reserved for garnish)
- 1 pinch paprika
- Prepare ice-water bath: Fill large bowl with 4 cups of cold water and 4 cups of ice. This will help cool eggs quickly after cooking.
- Place eggs in medium saucepan in single layer; cover with 1 inch cold water.
- Bring to rapid simmer over high heat (should take about 9 minutes; bubbles should be breaking surface of water quickly). Turn off heat.
- Drain water from saucepan and gently shake pan back and forth to crack eggshells. Transfer eggs to ice-water bath with slotted spoon and let sit for at least 5 minutes.
- Tap each thoroughly cooled egg on counter to crack shell. Carefully peel egg, dipping in cool water or holding under running water to help remove shell.
- Slice peeled eggs in half lengthwise.
- Transfer yolks to fine-mesh sieve and press through into bowl with rubber spatula.
- Add mayonnaise, yogurt, vinegar, mustard, sugar, salt, black pepper, garlic powder, cayenne pepper, spinach, artichoke and 1 teaspoon chives. Combine until smooth.
- Transfer mixture to piping bag or resealable plastic bag. Press mixture into one corner and twist top of bag. Using scissors, cut about 1/2 inch off corner of bag.
- Arrange whites on serving platter. Squeeze bag to pipe filling into whites, to about 1/2 inch above whites. Sprinkle with paprika and chives.
- Serve immediately. Wrap any unfilled whites and yolk mixture in plastic wrap and refrigerate separately up to 2 days.
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