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Popeye Deviled Eggs


"A surprising combo of egg yolks and spinach that is very good and good for you! Make sure to add enough mayo so that mixture is creamy not too thick."
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1 h 30 m servings 189 cals
Original recipe yields 8 servings (16 deviled eggs)

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  1. Place eggs in a pot and cover with water; bring to a boil for 10 minutes. Transfer eggs to a colander and run under cold water until completely cooled. Peel eggs, cut in half lengthwise, and scoop egg yolks into a small bowl. Place egg whites onto a serving plate.
  2. Mash egg yolks with a fork until crumbly. Stir mayonnaise and mustard into yolks until smooth. Fold spinach into mayonnaise mixture; season with salt and pepper. Spoon mixture onto the egg whites; top each egg with Parmesan cheese. Refrigerate until completely chilled, at least 1 hour.

Nutrition Facts

Per Serving: 189 calories; 16.6 g fat; 2.4 g carbohydrates; 8.4 g protein; 193 mg cholesterol; 207 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I scaled this down for 2 eggs and followed the recipe exactly. I thought it sounded like it would make too much filling to fit back in the eggs, but it worked perfectly. Both my Dad and I really...

This was super delicious and a big hit with my guests

We had a deviled egg taste test between this recipe, 'Sriracha Deviled Eggs' and 'Simple Deviled Eggs' all from AR. This recipe was my favorite. I did use fresh cooked spinach rather than froz...