Creamed Spinach Deviled Eggs

These creamed spinach deviled eggs were definitely the star of the show when we made them for our Thanksgiving dinner. They looked elegant and they tasted fancy. And yes, I admit, several of them never made it to the platter thanks to some ‘quality control’ by myself and Anita. Hey, you have to make sure they pass the muster (and boy do they)!
You can use frozen spinach if you cannot find fresh. Just make sure that it is completely thawed and drained very well. We spinach will make the filling far too thin.

If you’re taking the creamed spinach deviled eggs to a get-together you can pipe them before leaving. They seem to travel pretty well. I would wait until you get to your destination before adding the crumbled feta.

Also try my jalapeno popper deviled eggs.

Creamed Spinach Deviled Eggs
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24 halves
 
Ingredients
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 4 cups loosely packed baby spinach leaves, chopped
  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 hard-boiled eggs, cooled, peeled
  • Crumbled feta cheese
Instructions
  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the shallot and garlic and saute until softened and starting to turn golden brown, about 3 minutes.
  3. Slowly stir in the spinach, stirring. Cook until wilted and bright green, about 2 minutes.
  4. Transfer the mixture to a mixing bowl.
  5. Stir in the cream cheese. Let cool for 5 minutes.
  6. Stir in the mayonnaise, salt and pepper.
  7. Slice the eggs in half. Transfer the egg yolks to the spinach mixture and stir until smooth. You might have to add a bit more mayonnaise. You want the mixture to be just thin enough to pipe thru a piping bag or icing tool.
  8. Transfer mixture to a piping bag or icing tool and pipe into the center of each egg.
  9. Serve topped with the crumbled feta.

Jalapeno Popper Deviled Eggs

Oh yes! Finally three of my favorite things in a single bite. The kick of jalapeno poppers. The creamy richness of deviled eggs. Crunchy smoky bacon. Easy to make, easy to eat and dangerously addicting. These aren’t your grandma’s deviled eggs (which are good, but hey, they need some spice!).
I could eat these all day long. In fact I’m making them again for this year’s Easter get-together. Several will disappear before they get to my sister-in-laws house so I will have to make plenty of extra. I will put up a little sign letting people know that they are spicy just in case. I don’t want to start a big family ruckus over someone accidentally eating these jalapeno popper deviled eggs and blaming me for not telling them that they have a little kick to them!

Also try my BBQ and no-boil deviled eggs. And for something even more different, and crazy delicious, make my creamed spinach deviled eggs!

Jalapeno Popper Deviled Eggs
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 6 slices thin bacon, chopped
  • 2 jalapenos, seeded, chopped, divided
  • 1 garlic clove, minced
  • 10 hard boiled eggs
  • 3 ounces cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon apple cider vinegar
  • Pinch of Kosher salt
  • Pinch of cayenne pepper
Instructions
  1. Cook the bacon in a medium skillet until crunchy. Remove to a paper towel-lined plate.
  2. Drain all but 1/2 tablespoon of the grease.
  3. Add one of the chopped jalapenos and the garlic. Saute until just starting to soften. Remove from the skillet with a slotted spoon to a paper towel-lined plate.
  4. Cut eggs in half and scoop the yolks into a medium bowl.
  5. Add the cream cheese, mayonnaise, Dijon, vinegar, salt and cayenne. Mash together to combine. Add more mayonnaise if the mixture is too thick or dry.
  6. Stir in the half of the bacon and the sauteed jalapeno and garlic.
  7. Spoon or pipe the yolk mixture into the eggs.
  8. Garnish with the remaining bacon and the remaining chopped jalapeno and serve.

Jell-O Jiggler Deviled Easter Eggs

I made a batch of Jell-O Jiggler Easter eggs, and I got to thinking…. if I cut them in half and added a bit of this, and a bit of that… I’d end up with deviled eggs. Sort of. So here they are!

Jell-O Jiggler Deviled Easter Eggs

Jell-O Jiggler Deviled Eggs
Author: 
Cook time: 
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Ingredients
Instructions
  1. Make the eggs as directed.
  2. Lightly wet a knife and cut the eggs lengthwise.
  3. Squeeze a bit of whipped cream onto each egg half.
  4. Sprinkle with candy sprinkles.
  5. Serve immediately.