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Creamed Spinach Deviled Eggs
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Creamed Spinach Deviled Eggs

These creamed spinach deviled eggs were definitely the star of the show when we made them for our Thanksgiving dinner.
Course Appetizer
Cuisine American
Keyword deviled, Easter, eggs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 halves
Calories 92kcal

Ingredients

Instructions

  • Heat the oil in a large skillet over medium-high heat.
  • Add the shallot and garlic and saute until softened and starting to turn golden brown, about 3 minutes.
  • Slowly stir in the spinach, stirring. Cook until wilted and bright green, about 2 minutes.
  • Transfer the mixture to a mixing bowl.
  • Stir in the cream cheese. Let cool for 5 minutes.
  • Stir in the mayonnaise, salt and pepper.
  • 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.
  • Transfer mixture to a piping bag or icing tool and pipe into the center of each egg.
  • Serve topped with the crumbled feta.

Nutrition

Calories: 92kcal | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 209mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 742IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg