Spinach Dip Deviled Eggs
Get a jump start on your Easter celebration recipe planning with these easy Spinach Dip Deviled Eggs. Crowd pleasing, you’ll love this simple twist on classic deviled eggs.
This recipe is hardly a recipe without first whipping together some hard boiled eggs and a delicious spinach dip. I’m using my Classic Spinach Dip recipe because it’s easy AND it’s delicious…even for non-spinach loving folks like myself.
Once you have the spinach dip created and tucked away in the refrigerator for flavor melding, it’s time to boil some eggs. There are lots of ways to achieve the “perfect” boiled egg, but if you find yourself without an Instant Pot or the handy dandy little Dash egg maker that my husband swears by, I opt for this tried and true method of boiling hard boiled eggs.
How to Make Perfect Hard Boiled Eggs
- Place the eggs in a large saucepan in a single layer and add just enough cold water so that they are covered by about 1 inch. Bring the water to boil over high heat.
- Once the water comes to a boil, turn off the heat, cover the pot and allow the eggs to sit for 12 minutes.
- Use a slotted spoon and transfer the eggs to an ice bath to stop the cooking process. Let the eggs sit in the cold water for at least 15 minutes. Once cool enough to handle, peel immediately.
- If you’re not using right away, you can store the eggs still in the shell in the refrigerator.
Now that you have the spinach dip made and your hard boiled eggs peeled, let’s put together our Spinach Dip Deviled Eggs.
I like using a pastry bag to cleanly fill the deviled egg halves. You can also use a plastic storage bag with the edge snipped off, or old school it and use a spoon if you insist.
Spinach Dip Deviled Eggs
Crowd pleasing, this simple twist on classic deviled eggs makes a perfect spring entertaining recipe or addition to your Easter brunch celebration.
Ingredients
- 6 hard-boiled eggs, halved
- 1 cup Classic Spinach Dip (see recipe below)
- For the Classic Spinach Dip:
- 10 ounces frozen chopped spinach, thawed
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon lemon juice
- Fresh herbs, garnish
Instructions
To make the Classic Spinach Dip:
Thaw the spinach and squeeze out excess water.
Mix softened cream cheese and sour cream in a medium bowl. Add chopped spinach, salt, pepper, lemon juice, Worcestershire sauce, onion and garlic powder.
Allow the flavors to meld by refrigerating for at least 15-30 minutes.
To assemble the Spinach Dip Deviled Eggs:
Slice each egg in half lengthwise and carefully remove yolks to a medium bowl and mash yolks with a fork.
Add spinach dip and blend until yolk mixture is creamy.
Using a piping bag or a resealable plastic bag with the tip of the bottom snipped off, pipe the mixture into the egg halves.
Garnish with a bit of dill and serve chilled.
Notes
Don't skip refrigerating the spinach dip. Not only does the dip need a bit of time for the flavors to meld, it also needs to firm up a bit prior to piping into the egg halves.
Keep the deviled refrigerated and covered prior to serving.
These little bites of wonder are perfect served as an additional option on your deviled egg tray or by themselves alongside the spinach dip as a lower carb option. Skip the crackers and pop an extra egg into your mouth for less guilt.
This recipe needs new photos but I also like to stuff my deviled eggs with chicken as well. And on this day, I stuffed them with muffuletta dip. If I get too carried away, I guess I’ll need a deviled egg category. I’m not complaining.
