Deviled Eggs
Preparation Time: 15 min
Cooking Time: 10 min
Serves 4
INGREDIENTS
- 6 large hard-boiled eggs
- 2 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- 1/2 teaspoon distilled white vinegar
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1/4 cup frozen chopped spinach, thawed and drained
- 1/4 cup Reese Artichoke Hearts, cooked and chopped finely
- 3 teaspoons finely chopped chives (2 teaspoons reserved for garnish)
- 1 pinch paprika
DESCRIPTION
It’s not a party without deviled eggs! Deviled eggs are a classic recipe and perfect for the holidays, Easter, parties and other gatherings. They are a simple and spectacular addition to your table!
DIRECTIONS
1. Fill a large bowl with 4 cups of cold water and 4 cups of ice. This will help cool eggs quickly after cooking.
2. Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
3. Tap each thoroughly cooled egg on counter to crack shell. Carefully peel egg, dipping in cool water to remove excess.
4. Slice peeled eggs in half lengthwise.
5. Transfer yolks to fine-mesh sieve and press through into bowl with rubber spatula.
6. Add mayonnaise, Reese Chopped Artichokes, yogurt, vinegar, mustard, sugar, salt, black pepper, garlic powder, cayenne pepper, spinach, and 1 teaspoon chives. Combine until smooth.
7. Transfer mixture to piping bag or resealable plastic bag. Press mixture into one corner and twist top of bag. Using scissors, cut about 1/2 inch off corner of bag.
8. Arrange egg whites on serving platter. Squeeze bag to pipe filling into whites, to about 1/2 inch above whites. Sprinkle with paprika and chives.
9. Serve immediately.
2. Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
3. Tap each thoroughly cooled egg on counter to crack shell. Carefully peel egg, dipping in cool water to remove excess.
4. Slice peeled eggs in half lengthwise.
5. Transfer yolks to fine-mesh sieve and press through into bowl with rubber spatula.
6. Add mayonnaise, Reese Chopped Artichokes, yogurt, vinegar, mustard, sugar, salt, black pepper, garlic powder, cayenne pepper, spinach, and 1 teaspoon chives. Combine until smooth.
7. Transfer mixture to piping bag or resealable plastic bag. Press mixture into one corner and twist top of bag. Using scissors, cut about 1/2 inch off corner of bag.
8. Arrange egg whites on serving platter. Squeeze bag to pipe filling into whites, to about 1/2 inch above whites. Sprinkle with paprika and chives.
9. Serve immediately.