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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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Keyword: spinach
Servings: 24 deviled eggs
Author: The Kitchen Prep

Ingredients

  • 12 eggs hard boiled & peeled {see note below}
  • 1/2 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!}