Spinach & Artichoke Deviled Eggs

Name: Spinach Deviled Eggs
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 3 hard-boiled eggs; 3 tablespoons Primal Kitchen® Mayo; ½ cup sautéed spinach, chopped; ¼ cup marinated artichoke hearts, chopped; 1 teaspoon Primal Kitchen Dijon Mustard; Garlic and onion powder, to taste; Salt and pepper, to taste

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.

Spinach Deviled Eggs

Rated 1.5 stars by 4 users

Servings

Prep Time

5-10 minutes

Cook Time

25 minutes

Calories

220

Get your green veggies in while enjoying the rich, velvety taste of these divine deviled eggs made with our creamy avocado oil mayo. This easy deviled eggs recipe is perfect for brunch with gal pals, served on a game-day snack board, or as a meal prep morning staple.

Author:

Devyn Sisson

Ingredients

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

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Directions

Sauté the spinach in a pan lightly sprayed with avocado oil spray. Cook until wilted. Cool the spinach and squeeze the liquid from it, then chop into fine pieces.
Hard boil the eggs: Place them into a pot of water and bring 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.
Place the yolks in a small bowl. Mix the yolks with the spinach, chopped artichoke hearts, mustard, and mayo until creamy. Season to taste.
Put the mixture in a piping bag and then fill the middle of the egg whites with the yolk mixture. Garnish with paprika and serve. Enjoy!