Green Eggs Ham Spinach Filling (Print)

Vibrant egg halves filled with spinach-herb blend topped by crispy ham for a colorful appetizer.

# Components:

→ 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

# Directions:

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. Allow to 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. Allow to cool and crumble.
08 - Top deviled eggs with crispy ham and a sprinkle of fresh herbs. Chill until ready to serve.

# Expert Advice:

01 -
  • They look Instagram-worthy but taste like comfort food, which means people are always impressed even though you barely broke a sweat.
  • The spinach filling sneaks in actual vegetables while the crispy ham on top keeps things genuinely savory, so you're not eating something that tastes like diet food.
02 -
  • The spinach filling oxidizes and turns brownish if you don't add lemon juice or don't serve them within a few hours, which I discovered when I made them for a brunch that got delayed.
  • Over-boiling eggs ruins everything because the yolks turn gray and develop that sulfurous smell, so set a timer and stick to it religiously.
03 -
  • A piping bag makes them look professional, but if you don't have one, a small spoon works just as well and honestly nobody judges homemade food.
  • The filling should taste slightly over-seasoned on its own because the bland egg whites will mellow it out, so be brave with your salt and pepper.
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