Green Eggs Ham Spinach Filling

My neighbor showed up to a potluck with these vibrant green deviled eggs, and I couldn't stop staring at them—partly because they looked like something from a Dr. Seuss book, partly because everyone kept reaching for them first. She caught me eyeing the last one and laughed, saying the trick was letting the spinach do the heavy lifting while the ham added that salty punch. That afternoon, I realized deviled eggs didn't have to be the same creamy yellow situation I'd been making forever. Now I make these whenever I need something that feels fancy but tastes like comfort.

I made these for my sister's book club last spring, and what I remember most wasn't the compliments—it was watching three different people ask for the recipe before they'd even finished eating. One woman wanted to know if she could make them with avocado instead of mayo, another asked about the ham source, and a third just wanted to know if spinach was really the secret. That's when I knew the recipe had legs.

Ingredients

• Large eggs: Six eggs give you twelve halves, which is the sweet spot for most gatherings—enough to feel generous but not so many that you're standing at the stove forever.
• Fresh baby spinach: Packed measure means you're getting real substance here; frozen spinach works in a pinch but you'll need to thaw and squeeze it dry or the filling gets watery.
• Mayonnaise: Two tablespoons is the binder that makes everything creamy without turning the yolks into a dense paste.
• Dijon mustard: That teaspoon adds a sophisticated tang that makes people ask what the secret ingredient is.
• Lemon juice: A teaspoon brightens everything and keeps the spinach from tasting flat or earthy.
• Chives: Finely chopped, they give you little bursts of onion-like flavor that feel fresh and intentional.
• Salt and pepper: Taste as you go because the ham will add saltiness later.
• Thinly sliced ham: Prosciutto is delicate and fancy, but smoked ham works beautifully too and crisps up with character.
• Fresh herbs for topping: Parsley or chives scattered on top make it look like you fussed, even when you didn't.

Instructions

Boil the eggs:

Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for exactly 10 minutes. This timing gives you yolks that are cooked through but still have that creamy texture when you mash them.

Shock them cold:

Transfer eggs to an ice bath immediately—this stops the cooking and makes peeling so much easier. Let them chill for at least five minutes before you start peeling.

Halve and hollow:

Peel eggs gently under cool running water, slice them lengthwise, and carefully scoop out the yolks into a bowl. The whites should stay intact and sturdy.

Wilt the spinach:

While eggs cool, place spinach in a dry skillet over medium heat and let it wilt for 1–2 minutes, stirring occasionally. Transfer to a clean kitchen towel and squeeze out every drop of moisture you can—wet spinach will ruin your filling.

Blend the filling:

Add wilted spinach, mayo, mustard, lemon juice, and chives to your yolks in a food processor. Pulse until smooth and that gorgeous bright green color appears; don't over-blend or you'll get a gluey texture.

Fill the whites:

Spoon or pipe the green mixture into each egg white half—a piping bag makes it look polished, but a small spoon works perfectly fine and feels more casual.

Crisp the ham:

In a small skillet over medium-high heat, cook ham for 2–3 minutes until it's brown and crispy, then crumble it coarsely. The edges should be slightly curled and blistered for that satisfying textural contrast.

Top and chill:

Scatter crispy ham and a small pinch of fresh herbs over each egg. Refrigerate until you're ready to serve, which can be hours or even a day ahead.

Save

There's something about serving these that makes people slow down and actually taste food instead of just grabbing snacks on their way to somewhere else. My dad, who normally eats like he's late for something, sat down with three of them and asked about the ham source, then the spinach, then whether I'd ever tried adding a tiny bit of garlic. That conversation led to him making them for his book club, which led to his friend asking for the recipe, and somewhere in that chain of events, a simple deviled egg became something people wanted to talk about.

The Spinach Secret

The magic happens when you treat spinach like a fresh herb instead of a vegetable filler. Most people either skip it entirely or throw it in raw, where it stays watery and assertive. But when you wilt it down in a dry pan for just a minute or two, something shifts—the flavor becomes concentrated and almost sweet, and it blends into the filling so smoothly that you taste green without tasting that raw, bitter spinach bite. I learned this by accident once when I was distracted and left spinach on the heat a moment too long, and the resulting filling was so silky that I've done it that way ever since.

Why the Ham Matters

The ham isn't just a topping; it's the textural anchor that makes this dish feel complete. Without it, you have a nice green deviled egg that's creamy and herbal. With it, you have something that's textured and salty and feels like you put thought into every bite. Crispy ham also photographs beautifully, which matters more than you'd think when you're trying to convince people to eat something green.

Make-Ahead Magic and Last-Minute Saves

These are one of those recipes that actually get better when you make them a few hours or even a day ahead—the filling firms up slightly and all the flavors have time to get to know each other. If you're in a time crunch, you can boil and peel eggs the night before, blend the filling the morning of, and fill them an hour before guests arrive. The ham should always be crisped fresh, though, because nothing depresses a deviled egg like limp, sad ham.

• If you don't have a piping bag, spoon the filling in and use the back of a spoon to swirl the top—it looks intentional and rustic.
• You can make the filling up to two days ahead and store it in a covered container, then fill the eggs an hour before serving.
• Keep the ham and herb topping separate until the last moment so everything stays crispy and fresh.

Save

These deviled eggs have become my go-to when I want to feel like I made something special without actually spending much time in the kitchen. They're proof that a simple idea—greens and eggs and ham—can become something memorable when you care about the details.

Kitchen Q&A

→ How do I achieve the vibrant green filling?

Wilt fresh baby spinach briefly in a dry skillet and squeeze out excess moisture before blending with egg yolks and seasonings for a smooth, bright green filling.

→ What type of ham works best for topping?

Thinly sliced prosciutto or smoked ham, crisped in a skillet, adds the perfect smoky crunch without overpowering flavors.

→ Can the filling be prepared in advance?

Yes, the filling can be made ahead and kept chilled, allowing flavors to meld for a more intense taste before assembling.

→ How to prevent the filling from being too wet?

Ensure spinach is well-wilted and squeezed to remove moisture, preventing the filling from becoming watery or loose.

→ Are there suggested variations for dietary preferences?

Turkey bacon or plant-based ham can replace traditional ham for different flavor profiles and dietary needs.