Deviled Eggs Florentine

A creamy spinach filing adds to the Florentine flavor & appearance of this deviled egg recipe. The perfect appetizer for your next holiday gathering!

Photo by Nadine E.

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

12

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

12

servings

Ingredients

  • 6

    large eggs hard cooked

  • 1

    package (10 ounce) frozen spinach

  • 1

    tablespoon sour cream

  • 1/4

    teaspoon salt

  • Dash each nutmeg, cayenne pepper

  • 2

    tablespoons mayonnaise

  • 1

    teaspoon prepared mustard

  • Salt, to taste

  • Paprika, to taste

Directions

Peel the eggs and cut into halves. Remove yolks to small bowl. Set aside. Cook frozen spinach as directed. Drain thoroughly, pressing out excess water. Place spinach in blender with sour cream, salt, nutmeg & cayenne. Puree, mixture will be a little dry, so scrape down sides of bowl and start up 2 or 3 times. Spoon mixture into a bowl. Set aside. Use a fork or blender to mash the yolks with mayonnaise, mustard & salt. Spoon spinach mixture into each egg half. With a decorating bag, pipe yolk mixture over top or use a fork. Sprinkle each egg half with paprika before serving.

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