Spinach & Artichoke Deviled Eggs

April 14, 2017

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Just when you thought you couldn't improve on the classic dish that is deviled eggs, a recipe comes along to prove those assumptions wrong. With a rich, creamy filling boosted by the homemade flavor of our avocado oil mayo, these delicious finger foods deliver the savory taste of spinach & artichoke dip in a perfectly portable and edible container. 

Our version, adapted from a recipe by Kitchen Intuition cookbook author Devyn Sisson, is just as delicious and decadent but without the butter or dairy. We also added spinach and artichokes for a veggie-heavy recipe that elevates the flavor of plain deviled eggs and gives you the nutritional benefits of these savory green veggies. Serve your Spinach & Artichoke Deviled Eggs for Easter, at a spring brunch, or any time of year.  


You might also like these other brunch recipes:


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