Green Eggs Ham with Spinach (Printable Version)

A colorful appetizer featuring creamy spinach filling and crispy ham atop halved eggs.

# 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 black pepper to taste

→ Topping

08 - 2 ounces thinly sliced ham, crisped
09 - 1 tablespoon fresh parsley or chives, finely chopped

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes.
02 - Transfer cooked eggs to an ice bath immediately to halt cooking. Once cooled completely, peel and slice each egg in half lengthwise.
03 - Carefully remove yolks from egg white halves and transfer to a food processor.
04 - While eggs cool, sauté fresh spinach in a dry skillet over medium heat for 1-2 minutes until wilted. Transfer to a clean kitchen towel and squeeze out excess moisture thoroughly.
05 - Add wilted spinach, mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper to the egg yolks in food processor. Blend until smooth and vibrant green in color.
06 - Transfer spinach mixture to a piping bag or spoon filling into each egg white half, creating an even and attractive presentation.
07 - Cook sliced ham in a small skillet over medium-high heat for 2-3 minutes until crispy. Let cool, then crumble into bite-sized pieces.
08 - Top each deviled egg with crispy ham and a sprinkle of fresh herbs. Refrigerate until ready to serve.

# Expert Tips:

01 -
  • They look impressive enough to impress guests but honestly take just 35 minutes from fridge to plate.
  • The spinach gives you that bright, garden-fresh flavor without tasting remotely healthy in a bad way.
  • You can make them a full day ahead, which means one less thing to stress about when people are arriving.
02 -
  • Squeezing the spinach dry is non-negotiable—watery spinach will break your filling and make everything taste less vibrant.
  • Don't over-blend the filling or it becomes gluey; you want it smooth and flowing, not museum-quality paste.
03 -
  • Invest thirty seconds in squeezing that spinach dry—it's the difference between a filling that pipes smoothly and one that breaks apart.
  • If your filling is too thick after blending, add mayo just half a teaspoon at a time until it reaches piping consistency.
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