Creamed Spinach Deviled Eggs

Name: Creamed Spinach Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 deviled eggs
Ingredients: 1 tablespoon olive oil; 1 small shallot, minced; 1 garlic clove, minced; 2 cups loosely packed baby spinach leaves, chopped; 4 ounces cream cheese, softened; 2 tablespoons mayonnaise; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 6 hard-boiled eggs, peeled, cooled and sliced in half; 2 tablespoons crumbled feta cheese

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Recipe by Jonathan Melendez

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

1

tablespoon olive oil
1

small shallot, minced
1

garlic clove, minced
2

cups loosely packed baby spinach leaves, chopped
4

ounces cream cheese, softened
2

tablespoons mayonnaise
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon black pepper
6

hard-boiled eggs, peeled, cooled and sliced in half
2

tablespoons crumbled feta cheese

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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