Fortunately, many of the holiday celebrations with family and friends happening today will take place later in the day. That means there’s still time to whip something up if needed. This riff on that Summer food staple for get togethers, deviled eggs, fits the bill.
I’m one of those people who is always looking to add a bit of a twist to a standard recipe. With spinach and artichoke hearts mixed into the filling, this recipe goes beyond basic, while retaining the ingredient elements that make deviled eggs a classic and beloved tradition to the food table at gatherings.
Let’s get started!
Spinach & Artichoke Deviled Eggs
Spinach & Artichoke Deviled Eggs (adapted from jessicagavin.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Cook Time: 12 minutes, Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 1/4 cup frozen chopped spinach
- 1/4 cup jarred artichoke hearts, drained
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 4 chives, divided
- 1 teaspoon Dijon mustard
- 1/2 teaspoon distilled white vinegar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- smoked paprika, optional
Directions:
Place the eggs in a medium saucepot. Add water to the pot and cover the eggs by 1 inch. Bring the water to a boil. Remove the pot from the heat, cover, and let the eggs sit for 12 minutes. Immediately transfer the eggs to an ice bath for 15 minutes.
Hard boil the eggs.
While the eggs are cooling, defrost the spinach and squeeze it to remove the excess moisture. Finely chop the spinach, artichoke hearts, and 2 of the chives. Set the veggies aside.
Peel the eggs and cut them in half lengthwise. Transfer the yolks to a medium-sized bowl and use a fork to mash the yolks.
Prep the veggies, halve the eggs and mash the yolks.
Add the chopped spinach and artichokes, sour cream, mayonnaise, the chopped chives, mustard, vinegar, garlic powder, salt, and pepper to the eggs. Mix thoroughly until the filling is smooth.
Combine the yolks with the rest of the filling ingredients.
Pipe or spoon the mixture into each egg white. Slice the remaining chives into 1/2-inch long pieces. Sprinkle paprika on top of the filled eggs and garnish with the reserved sliced chives.
Add the filling to the whites and garnish the eggs with chives and paprika.
Immediately transfer the deviled eggs to a platter or refrigerate until ready to serve. The deviled eggs can be refrigerated in an airtight container for up to 1 day.
Refrigerate the deviled eggs until ready to serve.
Enjoy all the festivities on this 4th of July holiday! ~Linda
Spinach & Artichoke Deviled Eggs (adapted from jessicagavin.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Cook Time: 12 minutes, Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 1/4 cup frozen chopped spinach
- 1/4 cup jarred artichoke hearts, drained
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 4 chives, divided
- 1 teaspoon Dijon mustard
- 1/2 teaspoon distilled white vinegar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- smoked paprika, optional
Directions:
Place the eggs in a medium saucepot. Add water to the pot and cover the eggs by 1 inch. Bring the water to a boil. Remove the pot from the heat, cover, and let the eggs sit for 12 minutes. Immediately transfer the eggs to an ice bath for 15 minutes.
While the eggs are cooling, defrost the spinach and squeeze it to remove the excess moisture. Finely chop the spinach, artichoke hearts, and 2 of the chives. Set the veggies aside.
Peel the eggs and cut them in half lengthwise. Transfer the yolks to a medium-sized bowl and use a fork to crumble the yolks. Add the chopped spinach and artichokes, sour cream, mayonnaise, the chopped chives, mustard, vinegar, garlic powder, salt, and pepper to the eggs. Mix thoroughly until the filling is smooth.
Pipe or spoon the mixture into each egg white. Slice the remaining chives in 1/2-inch long lengths. Sprinkle paprika on top of the filled eggs and garnish with the remaining sliced chives. Immediately transfer the eggs to a platter or refrigerate until ready to serve. The deviled eggs can be refrigerated in an airtight container for up to 1 day.