Deviled Eggs with Spinach & Artichoke Dip

Why You’ll Love This Recipe

This recipe brings together two beloved classics: deviled eggs and spinach-artichoke dip. The result is a deliciously creamy, herby, and slightly tangy filling that’s both comforting and elegant. These deviled eggs are packed with flavor and offer a unique twist that guests will love. Plus, they’re naturally gluten-free and can be made ahead of time, making them ideal for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Hard-boiled eggs
• Mayonnaise
• Cream cheese (softened)
• Cooked spinach (fresh or frozen, squeezed dry)
• Canned or jarred artichoke hearts (drained and chopped)
• Parmesan cheese (grated)
• Garlic (minced or powdered)
• Lemon juice
• Salt
• Black pepper
• Optional garnish: chopped parsley, paprika, or extra grated cheese

Directions

1. Boil the eggs: Hard-boil the eggs, cool them in ice water, then peel and slice in half lengthwise. Remove the yolks and place them in a mixing bowl.
2. Prepare the filling: To the yolks, add mayonnaise, softened cream cheese, cooked spinach, chopped artichokes, Parmesan cheese, garlic, lemon juice, salt, and pepper. Mash and mix until smooth and creamy.
3. Adjust seasoning: Taste the filling and adjust salt, pepper, or lemon juice as needed.
4. Fill the eggs: Spoon or pipe the spinach-artichoke filling into the egg white halves.
5. Garnish: Sprinkle with chopped parsley, paprika, or extra Parmesan if desired.
6. Chill and serve: Refrigerate for at least 30 minutes before serving to let the flavors meld and the filling firm up.

Servings and timing

This recipe makes 12 deviled eggs (6 whole eggs, halved).
Preparation time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

• Add spice: Mix in a dash of hot sauce or red pepper flakes for heat.
• Use Greek yogurt: Replace some or all of the mayonnaise with Greek yogurt for a lighter filling.
• Extra cheesy: Stir in shredded mozzarella or white cheddar for a gooier texture.
• Vegan option: Use plant-based mayo and cream cheese, and egg substitutes for a vegan twist.
• Bacon topping: Crumble cooked bacon over the top for a salty, smoky finish.

Storage/Reheating

Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
Keep them chilled until ready to serve. These are not suitable for freezing.
To make ahead, prep the filling and eggs separately, then assemble the day of serving for the freshest texture.

FAQs

Can I use frozen spinach?

Yes, just thaw it completely and squeeze out all excess moisture before adding to the filling.

How do I keep the filling from being too runny?

Make sure the spinach is well-drained, and use softened cream cheese—not melted—to maintain structure.

Can I boil the eggs ahead of time?

Yes, you can boil and peel the eggs up to 2 days in advance. Store in the fridge until ready to use.

What type of artichokes should I use?

Canned or jarred artichoke hearts (in water or brine, not marinated) work best. Drain and chop them finely.

Can I pipe the filling for a fancy look?

Absolutely. Use a piping bag with a star tip or a zip-top bag with the corner snipped off.

Can I make these dairy-free?

Yes, substitute dairy-free cream cheese and omit Parmesan or use a dairy-free alternative.

What’s the best way to serve these at a party?

Serve chilled on a platter. For easier transport and stability, use a deviled egg tray or bed of lettuce.

How long can they sit out?

For food safety, don’t leave deviled eggs at room temperature for more than 2 hours.

Can I make the filling the night before?

Yes, store it in an airtight container and fill the eggs the next day for best texture and presentation.

Can I double the recipe?

Absolutely. This recipe doubles or triples easily—just scale the ingredients accordingly.

Conclusion

Deviled Eggs with Spinach & Artichoke Dip are a creative, flavorful upgrade to traditional deviled eggs. With their creamy texture, savory richness, and crowd-pleasing ingredients, they’re perfect for any occasion. Easy to prep, versatile, and absolutely delicious, these deviled eggs will quickly become a favorite addition to your appetizer lineup.

Deviled Eggs with Spinach & Artichoke Dip

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Deviled Eggs with Spinach & Artichoke Dip combine the creamy richness of traditional deviled eggs with the savory, cheesy flavor of spinach-artichoke dip. A crowd-pleasing, elegant twist on a classic appetizer.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 deviled eggs (6 whole eggs, halved)
• Category: Appetizer, Snack
• Method: Boiled
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 6 large eggs, hard-boiled and peeled
• 2 tablespoons mayonnaise
• 2 tablespoons cream cheese, softened
• 1/4 cup cooked spinach, squeezed dry and chopped
• 1/4 cup canned or jarred artichoke hearts, drained and finely chopped
• 2 tablespoons grated Parmesan cheese
• 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
• 1 teaspoon lemon juice
• Salt, to taste
• Black pepper, to taste
• Optional garnish: chopped parsley, paprika, or extra Parmesan cheese

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Instructions

1. Hard-boil the eggs, then cool in ice water. Peel and slice in half lengthwise. Remove yolks and place in a mixing bowl.
2. Add mayonnaise, softened cream cheese, spinach, artichokes, Parmesan, garlic, lemon juice, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
3. Taste and adjust seasoning as needed.
4. Spoon or pipe the filling into the egg white halves.
5. Garnish with parsley, paprika, or extra cheese if desired.
6. Chill for at least 30 minutes before serving.

Notes

• Ensure spinach is fully drained to avoid a watery filling.
• Use softened (not melted) cream cheese for a smooth, stable texture.
• For a lighter version, substitute some mayo with Greek yogurt.
• Use a piping bag or zip-top bag for neater presentation.
• Filling can be made ahead and stored separately from the eggs until ready to assemble.

Nutrition

• Serving Size: 2 halves
• Calories: 110
• Sugar: 0g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 170mg