There's a fun new way to make deviled eggs with these Spinach Artichoke Deviled Eggs with Yogurt. They have the tastes of spinach and artichoke and are creamy and tangy. It's great as an appetizer or party snack.
Ingredients: 6 large eggs. 1/4 cup Greek yogurt. 1/4 cup frozen spinach, thawed and drained. 1/4 cup canned artichoke hearts, chopped. 2 tablespoons mayonnaise. 1 tablespoon grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Paprika, for garnish. Fresh parsley, for garnish.
Instructions: Put the eggs in a pot and add enough water to cover them. Over medium-high heat, bring the water to a boil. Then, turn down the heat to low and let it cook for 10 minutes. Take the eggs out of the heat and put them in a bowl of ice to cool down. After the eggs have cooled, peel them and cut them in half lengthwise. Take the egg yolks out and put them in a bowl. Put thawed and drained spinach, chopped artichoke hearts, mayonnaise, grated Parmesan cheese, garlic powder, salt, and black pepper into the egg yolks. They should be mixed well. Mix everything together well. Mix the spinach and artichoke together and then spoon it into the egg white halves. For a fancier look, you can use a piping bag. Put a little paprika and a small sprig of fresh parsley on top of each deviled egg. Chill until you're ready to serve. Have a nice time with your Spinach Artichoke Deviled Eggs with Yogurt!
Prep Time: 20 minutes
Cook Time: 10 minutes
Kate Tattersfield