Deviled Eggs Florentine - cooking recipe

Ingredients

6 large eggs, hard-cooked
1 (10 oz.) pkg. frozen spinach
1 Tbsp. sour cream
1/4 tsp. salt
dash of each: nutmeg and cayenne pepper
2 Tbsp. mayonnaise
1 tsp. prepared mustard
salt to taste
paprika (for garnish)

Preparation

Peel the eggs; cut into halves.
Remove yolks to small bowl; set aside.
Cook frozen spinach according to package directions; drain thoroughly, pressing out excess water.
Place spinach in blender or processor with sour cream, salt, nutmeg and cayenne. Puree.
Mixture will be a little dry, so scrape down sides of bowl and start blender up 2 or 3 times.
Spoon mixture into a bowl; set aside.
Use a fork or blender to mash the yolks with mayonnaise, mustard and salt.
Spoon spinach mixture into each egg half.
With a decorating bag, pipe yolk mixture over top, or use a fork to do so.
Sprinkle each egg half with paprika before serving.