Creamed Spinach Deviled Eggs - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 small shallot, minced
    1 garlic clove, minced
    2 cups loosely packed baby spinach leaves, chopped
    4 ounces cream cheese, softened
    2 tablespoons mayonnaise
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    6 hard-boiled eggs, peeled, cooled and sliced in half
    2 tablespoons crumbled feta cheese
Preparation
    Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer.
    Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper.
    Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.

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