Green Eggs Ham Spinach Filling (Printable version)

Vibrant blend of spinach and herbs paired with crispy ham atop green eggs for an easy appetizer.

# Ingredient list:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 cup fresh baby spinach, packed
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon fresh chives, finely chopped
07 - Salt and black pepper to taste

→ Topping

08 - 2 ounces thinly sliced ham, crisped
09 - 1 tablespoon fresh herbs, finely chopped

# Step-by-step guide:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel and slice eggs in half lengthwise.
03 - Carefully remove yolks and place them in a food processor.
04 - Sauté spinach in a dry skillet over medium heat for 1-2 minutes until wilted. Let cool, then squeeze out excess moisture.
05 - Add wilted spinach, mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper to the yolks in the food processor. Blend until smooth and vibrant green.
06 - Spoon or pipe the spinach mixture into the egg white halves.
07 - In a small skillet, cook ham over medium-high heat until crispy (2-3 minutes), then let cool and crumble.
08 - Top deviled eggs with crispy ham and a sprinkle of fresh herbs.
09 - Chill until ready to serve.

# Expert tips:

01 -
  • They look stunning on a platter, which means you can stop stressing about presentation and just enjoy the compliments.
  • The spinach filling tastes fresh and herbaceous, not heavy or overly mayonnaise-forward like some deviled eggs can be.
  • You can make them a full day ahead, so the last-minute party panic disappears entirely.
02 -
  • Don't skip the ice bath for your eggs, or you'll spend twenty minutes fighting with stubborn shells and end up with pieces of white stuck to your fingers.
  • The spinach must be completely dry or your filling becomes a green soup that slides right off the egg white.
  • Taste your filling before you pipe it, because adding salt after the fact never distributes evenly.
03 -
  • A pastry bag fitted with a large round tip makes filling look professional, but honestly, two spoons and a gentle hand create just as much charm.
  • If you want to add heat, a tiny pinch of smoked paprika or cayenne sprinkled on top right before serving keeps things interesting without overpowering the spinach.
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