Quick way to grow 6 Keto Spinach Artichoke Deviled Eggs
These Keto Spinach Artichoke Deviled Eggs are a quick and delicious low-carb appetizer or snack. They combine the classic deviled egg with the creamy, savory flavors of spinach and artichoke.
Equipment
- small bowl
- fork
- platter
- spoon
- piping bag (optional)
Ingredients
Main Ingredients
- 6 large hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/4 cup canned artichoke hearts drained and chopped
- 1/4 cup frozen spinach thawed and squeezed dry
- 2 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- paprika for garnish
Variations
- cooked bacon bits for garnish
- fresh chives minced, for garnish
Instructions
Preparation
- Halve the hard-boiled eggs lengthwise and carefully scoop out the yolks into a small bowl, placing the whites on a platter.
- Mash the egg yolks thoroughly with a fork, ensuring no large lumps remain.
Mixing and Filling
- Add mayonnaise, Dijon mustard, chopped artichoke hearts, squeezed spinach, Parmesan cheese, garlic powder, salt, and pepper to the mashed yolks.
- Mix well until the mixture is smooth and creamy, then taste and adjust seasonings if necessary.
- Spoon or pipe the yolk mixture evenly back into the egg white halves.
Garnish and Serve
- Garnish the filled deviled eggs with a sprinkle of paprika or desired optional toppings like bacon bits or fresh chives.
- Serve immediately or chill in the refrigerator until ready to serve.
Notes
For extra flavor, consider adding a dash of hot sauce or a pinch of red pepper flakes to the yolk mixture. Ensure the spinach is very well squeezed to avoid a watery filling. These deviled eggs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.