Green Deviled Eggs | How to make Green Deviled Eggs

4.5 from 2 reviews
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By Bhavita Singh
Created on 11th Mar 2016
  • Green Deviled Eggs, How to make Green Deviled Eggs
Green Deviled Eggsby Bhavita Singh
  • Green Deviled Eggs | How to make Green Deviled Eggs (23 likes)

  • 2 reviews
    Rate It!
  • By Bhavita Singh
    Created on 11th Mar 2016

About Green Deviled Eggs

Healthy snack or appetizer with everything green.

Green Deviled Eggs is delicious and authentic dish. Green Deviled Eggs by Bhavita Singh is a great option when you want something interesting to eat at home. Restaurant style Green Deviled Eggs is liked by most people . The preparation time of this recipe is 10 minutes and it takes 5 minutes to cook it properly. Green Deviled Eggs is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Green Deviled Eggs. Green Deviled Eggs is an amazing dish which is perfectly appropriate for any occasion. Green Deviled Eggs is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Green Deviled Eggs at your home.

  • Prep Time10mins
  • Cook Time5mins
  • Serves10People
Green Deviled Eggs

Ingredients to make Green Deviled Eggs

  • Baby Spinach – 250 grams
  • Green olives – 8-10
  • Capers – 1-2 tbsp
  • Green peppercorns – ½- 1 tsp
  • Cream cheese – 2-3 tsp
  • Salt – if required
  • Nutmeg – a pinch or two
  • Eggs (hard boiled) – 10
  • Mustard greens for garnish (optional)

How to make Green Deviled Eggs

  1. Wash to clean the spinach, if required. Fill a large pot with water and bring it to a boil. Add the spinach leaves to blanch.
  2. 2-3 minutes strain and discard the water. Put the spinach in a muslin or cotton cloth and squeeze out as much of the water as you can.
  3. In a blender/food processor, add spinach along with all the other ingredients (except eggs) and puree. Optional- I also added the yolk from the boiled egg to puree along with the spinach.
  4. Taste to check if you require additional salt as capers, olives and cheese adds salt. I needed to add about ¼ tsp salt but then I’m a salt fiend.
  5. Top the boiled eggs with the green puree and serve at room temperature or cold. Garnish with mustard greens (optional)
My Tip: If you’re making this the night before, store the boiled eggs and the filling separately. Refrigerate both. Stuffed eggs covered with cling wrap can be stored for a couple of hours refrigerated.Blending the yolk with the spinach mixture gives it a nice creamy taste and texture but this is optional, you can leave the yolk in. If you want a healthier alternative to cheese, add Greek yogurt (or thick yogurt) instead.

Reviews for Green Deviled Eggs (2)

sana Tungekara year ago
nice nd well explained
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Sheeba Bedi2 years ago
such a beautiful and creative presentation bhavita, im a big fan!
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