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Ingredients1 h 30 m servings 189 cals
Original recipe yields 8 servings (16 deviled eggs)
- 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 g fat; 2.4 g carbohydrates; 8.4 g protein; 193 mg cholesterol; 207 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...