# What You'll Need:
→ Filling
02 - 1 cup fresh baby spinach, packed
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon 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 (parsley or chives), 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 1–2 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. Chill until ready to serve.
