Ingredients1 h 30 m servings 189
- 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.
- 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.
Per Serving: 189 calories; 16.6 2.4 8.4 193 207 Full nutrition
ReviewsRead all reviews 4
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...
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...