Spinach & Artichoke Deviled Eggs

Spinach & Artichoke Deviled Eggs! An upgraded version of a classic, these deviled eggs are made with Greek Yogurt, marinated artichoke hearts and sautéed spinach.

What foods are a “must”on your party menus? I always find it interesting to see what other people like to serve because the favorites can vary so much from family to family. It’s  also nice to pick up some new ideas to add to my own recipe repertoire and make my own!

Growing up in a Cuban family, our party favorites were as follows: bocaditos, pastelitos {both sweet and savory} and my personal favorite, croquetas. If you came to one of our gatherings, it was almost a guarantee that those three staples would have made an appearance. {And that I’d be stuffing croquetas into my face like a squirrel hoarding nuts for the winter.}

When I joined my husband’s family, they introduced me to a whole new world of appetizer essentials through their own Italian lens. The antipasto that makes it way onto the table for every event includes cured meats, cheeses, pickled vegetables and sometimes even anchovies plus a crusty bread with olive oil and vinegar for drizzling or dipping. There’s a little something for everyone to nibble on.

My good friend from Wisconsin introduced me to her famous “Beer Dip” which is a strangely addictive concoction that I’ve come to love since I first made her acquaintance, and another friend almost always makes her Spinach and Artichoke Dip when she hosts party. {It’s one of the few things she feels successful at cooking, even though I think she’s come a long way in the kitchen!}

The more people I meet, the more appetizers make the “must” list for me, but admittedly, there’s one popular bite that never makes the cut at my house: Deviled Eggs.

My husband doesn’t care for hard boiled eggs in any capacity, and I’m particular about how I like them, too. Chopped in a Cobb Salad or sliced thin, I’m totally fine with them… but I don’t particularly enjoy sinking my teeth into thick egg whites. I have a thing with jellied textures. {Think Jell-O and depending on whose recipe, flan.}

However, I know that tons of people are big fans of the deviled egg, so I decided to give the whole thing a try one more time with a twist that would make it more appealing. I’ll admit that receiving this gorgeous Le Creuset Deviled Egg Tray may have had something to do with it.

These Spinach and Artichoke Deviled Eggs are not made in the typical way. I used Stonyfield Organic Greek yogurt instead of mayonnaise, and added marinated artichoke hearts and sauteed spinach to jazz up the flavor.

Though I still don’t think I’ll be taking a big bite out of  deviled eggs served in the classic form, I’m happy to say that I did enjoy these mashed into an egg salad of sorts — so strange that a change in preparation can make all the difference! I’m glad that I ventured into unknown territory with this recipe in case I’m ever hosting guests with a thing for deviled eggs!

Are there any popular foods that you can’t quite get on board with, or any “must haves” when you’re entertaining? 

Disclosure: This post was written in partnership with Stonyfield Organic, Le Creuset and Kitchen IQ. As always, all opinions here are my own! 

Spinach & Artichoke Deviled Eggs

These Spinach and Artichoke Deviled Eggs are not made in the typical way. I used Stonyfield Organic Greek yogurt instead of mayonnaise, and added marinated artichoke hearts and sauteed spinach to jazz up the flavor.

Rate Recipe

Pin Recipe

Course Appetizer

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 24 deviled eggs

Author Dianna Muscari

Ingredients  

• 12 eggs hard boiled & peeled {see note below}
• ½ cup Stonyfield Whole Milk Greek Yogurt
• 3-4 cups finely chopped fresh spinach
• 1 6- ounce jar marinated artichoke hearts finely chopped
• Salt
• Pepper

Instructions 

• Spray a skillet with olive oil {or drizzle a tiny bit if you don’t own an oil mister}, and add chopped spinach. Cook over medium heat, stirring until slightly wilted.
• Add chopped artichoke hearts and stir to combine, until spinach is completely wilted. Remove from heat and let cool.
• Meanwhile, cut hard boiled eggs in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl. Set the whites aside until ready to fill.
• Add yogurt and spinach-artichoke mixture and mash until completely smooth. Season with salt and pepper to taste.
• Place the egg whites on a serving platter. Scoop the yolk mixture into a zip-top bag. Snip one corner of the bag to create a piping bag.
• Carefully squeeze the mixture into the egg whites until they’re all filled. Garnish with a small piece of spinach if desired.

Dianna’s Tips

Everyone has their own way to make “perfect” hard boiled eggs. I make mine by placing the eggs in a large pot and covering them completely with water. I bring the water up to a boil over high heat, allow them to boil for about a minute, then cover the pot with a lid and remove from the heat. I let the eggs sit in the hot water for about 15 minutes, then drain. I refill the pot with cold water and begin to crack away the shells.

There are all sorts of “foolproof” ways for easy egg-peeling, too; add vinegar to the water, add baking soda to the water, etc. I haven’t found any that work 100% of the time. Even if your eggs aren’t perfect, they’ll still be delicious! {If you’re into that kind of thing!}