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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.

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

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

Find it online: https://thefamilycooking.com/deviled-eggs-with-spinach-artichoke-dip/