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Spinach Deviled Eggs by Devyn Sisson

April 14, 2017

Spinach Deviled Eggs by Devyn Sisson

There is something dreamy about deviled eggs this time of year. Adding spinach to a classic spring staple is quite intuitive, if you ask us. Take a page out of Devyn Sisson‘s new book, Kitchen Intuitionto create a veggie-packed, flavorful version of deviled eggs.

For more intuitively delicious recipes, make sure to grab Devyn’s book, Kitchen Intuition

Spinach Deviled Eggs 


  • 3 hard-boiled eggs
  • 3 tablespoons Primal Kitchen® Mayonnaise
  • ½ cup chopped sautéed spinach
  • ¼ cup chopped marinated artichoke hearts
  • 1 teaspoon mustard
  • Garlic and onion powder to taste
  • Salt and pepper to taste


  • Sauté the spinach; cool and squeeze liquid from it before you chop.
  • Hard boil the eggs by placing them into a pot and bringing to a boil.
  • Once the water boils, remove from the heat cover and let sit for 20 minutes.
  • Run the hard-boiled eggs under cold water and then peel.
  • Slice in half and remove the yolks.
  • Mix the yolks with the remaining ingredients. Salt and pepper filling to taste.
  • Put mixture in a piping bag and then fill the middle of the egg whites with the yolk mixture.
  • Garnish with paprika.
  • Enjoy!

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