Based on the temperatures that are predicted for the foreseeable future including this holiday weekend, someone in the weather department definitely got the memo that Memorial Day signifies that Summer is here. Along with the warmer temperatures, we’re looking forward to lighter, refreshing meals, grilling, and lots of fresh produce. We’ll be kicking off the arrival of the warm weather with some of that fresh produce this weekend.
This deviled egg recipes fits right in with our Summer eating habits. It starts with hard boiled eggs but instead of mayo, cream cheese and Greek yogurt are added to the cooked yolks to provide the creamy base for the filling. Cooked fresh spinach, Parmesan cheese, and green onions are added to the filling along with some seasoned salt and nutmeg. The result is a deliciously fresh appetizer to share at Memorial Day celebrations and all Summer long!
Florentine Deviled Eggs
Florentine Deviled Eggs (adapted from commissaries.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Chill Time: 15 minutes, Makes: 24 deviled egg halves, 12 servings
Ingredients:
- 12 hard-cooked eggs, peeled and halved
- 10 ounces fresh baby spinach
- 4 ounces cream cheese, softened
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons plain Greek yogurt
- 2 tablespoons chopped green onions
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon nutmeg
Directions:
Put the eggs in a pot in a single layer and cover them with 1″ of water. Bring the water to a rolling boil. Turn off the heat, cover the pot, and allow the eggs to sit in the water for 12 minutes.
Hard boil the eggs.
Transfer the eggs to a bowl of ice water and allow them to cool in the ice water for 14 minutes. Peel the eggs when they come out of the water.
Cool the eggs in a bowl of ice water.
While the eggs cook, finely chop the baby spinach. Place the cut leaves in a microwave-safe bowl. Add 1/4 cup of water, cover the bowl and microwave the spinach on high for 4 – 5 minutes or until the spinach is wilted and soft. Drain the spinach and lay the spinach on a paper towel lined plate. Let the spinach cool, then pat the remaining water up.
Finely chop then microwave the spinach.
Halve the hard-boiled eggs. Remove the yolks, mash them and set them aside.
Remove the yolks from the cooked eggs.
Gently mix together the spinach, cream cheese, Parmesan cheese, Greek yogurt, green onions, mashed egg yolks, salt, and nutmeg. Stir in more Greek yogurt if the mixture is too stiff.
Combine the mashed egg yolks with the rest of the filling ingredients.
Spoon the spinach mixture into the egg whites. Serve immediately or refrigerate the deviled eggs until ready to serve. Store any leftovers in an airtight container in the fridge for up to 3 days.
Keep the stuffed eggs refrigerated until served.
It is Deviled Egg Season! ~Linda
Florentine Deviled Eggs (adapted from commissaries.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Chill Time: 15 minutes, Makes: 24 deviled egg halves, 12 servings
Ingredients:
- 12 hard-cooked eggs, peeled and halved
- 10 ounces fresh baby spinach
- 4 ounces cream cheese, softened
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons plain Greek yogurt
- 2 tablespoons chopped green onions
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon nutmeg
Directions:
Put the eggs in a pot in a single layer and cover them with 1″ of water. Bring the water to a rolling boil. Turn off the heat, cover the pot, and allow the eggs to sit in the water for 12 minutes. Transfer the eggs to a bowl of ice water and allow them to cool in the ice water for 14 minutes. Peel the eggs when they come out of the water.
While the eggs cook, finely chop the baby spinach. Place the cut leaves in a microwave-safe bowl. Add 1/4 cup of water, cover the bowl and microwave the spinach on high for 4 – 5 minutes or until the spinach is wilted and soft.
Drain the spinach and lay the spinach on a paper towel lined plate. Let the spinach cool, then pat the remaining water up.
Halve the hard-boiled eggs. Remove the yolks, mash them and set them aside.
Gently mix together the spinach, cream cheese, Parmesan cheese, Greek yogurt, green onions, mashed egg yolks, salt, and nutmeg. Stir in more Greek yogurt if the mixture is too stiff.
Spoon the spinach mixture into the egg whites. Refrigerate the deviled eggs until ready to serve. Store any leftovers in an airtight container in the fridge for up to 3 days.