Green Eggs Ham Spinach Filling (View Print Version)

Vibrant spinach-herb filling topped with crispy ham creates a colorful, savory green eggs appetizer.

# What You'll Need:

→ 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 pepper to taste

→ Topping

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

# Method:

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 to 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, approximately 2 to 3 minutes. Let cool and crumble.
08 - Top deviled eggs with crispy ham and a sprinkle of fresh herbs.
09 - Refrigerate until ready to serve.

# Expert Advice:

01 -
  • They're the kind of appetizer that makes people pause mid-conversation because the color is so unexpected and pretty.
  • The spinach keeps everything bright and herbaceous while mayo and mustard handle the richness without making it heavy.
  • You can prep them a full day ahead, which means less stress when guests arrive.
02 -
  • Squeeze that spinach dry—this is non-negotiable because moisture is the enemy of a creamy filling and will make everything separate and weepy.
  • Don't skip the ice bath after boiling; it's the difference between peeling that takes two minutes and peeling that makes you want to cry.
03 -
  • Add a tiny pinch of smoked paprika to the filling if you want warmth and depth, or a single drop of hot sauce if you like heat hiding in the background.
  • If you're serving these at a party and worried about freshness, prep everything separately and assemble them right before people arrive—the filling actually tastes fresher when it hasn't been sitting in the whites too long.
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