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.
Servings: 24 deviled eggs
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.
Notes
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!}