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Spinach Artichoke Deviled Eggs Recipe (with Video)

Added sugar, Sesame-free, Eggs

Discover our Spinach Artichoke Deviled Eggs Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 10min


Deviled Eggs
- 6 Large eggs
- 0.5 c mayo
- 0.25 c Parmesan, grated, plus more for garnish
- 1 clove Garlic, grated
- 0.5 tsp Salt
- 0.25 tsp Black pepper, plus more for garnish
- 0.25 tsp Red pepper flakes, crushed
- 0.5 c Baby spinach, fresh, finely chopped
- 0.333 c Artichoke hearts, finely chopped
- 0.333 c parmesan crisps
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Boiling the eggs
1. Bring a pot of water to a boil.
2. Carefully lower the eggs and cook for 10 minutes.
3. Place the lid on, remove from the heat and allow to sit for 10 minutes.
4. Transfer to an ice bath and allow the eggs to cool completely before peeling.
Preparing the filling
1. Cut each egg in half and add the yolks into a large bowl.
2. Add the mayo, parmesan, garlic, salt, pepper and crushed red pepper flakes.
3. Mash with a fork until as smooth as possible.
Adding the spinach and artichoke
1. Stir in the chopped spinach and artichoke hearts.
Filling the eggs
1. Transfer the mixture to a piping bag fitted with a large round tip.
2. Pipe out the filling into the egg whites, filling each as much as possible.
Garnishing and serving
1. Sprinkle the tops of each with more parmesan and black pepper.
2. Garnish each with a few parmesan crisps.
3. Serve immediately and enjoy!

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