Creamed Spinach Deviled Eggs
The classic creamed spinach dish gets a makeover by combining it with deviled eggs! A creamy garlicy spinach mixture is piled onto hard-boiled eggs and topped with a salty feta bite.
READY IN: 30mins
YIELD: 12 deviled eggs
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1
- 1
- 2cups loosely packed baby spinach leaves, chopped
- 4
- 2tablespoons mayonnaise
- 1⁄2teaspoon salt
- 1⁄2teaspoon black pepper
- 6
- 2tablespoons crumbled feta cheese
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DIRECTIONS
- Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer.
- Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper.
- Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.
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