Green Eggs Ham Spinach Filling (Printable)

Savory spinach and ham filling paired with eggs for a vibrant, easy appetizer.

# 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 pepper to taste

→ Topping

08 - 2 ounces thinly sliced ham, crisped
09 - 1 tablespoon fresh herbs, 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 heat and simmer for 10 minutes.
02 - Transfer eggs to an ice bath and allow to cool completely. Peel and halve lengthwise.
03 - Carefully remove yolks and transfer to a food processor.
04 - Sauté spinach in a dry skillet over medium heat for 1 to 2 minutes until wilted. Cool completely, then squeeze out excess moisture.
05 - Add wilted spinach, mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper to the yolks. Blend until smooth and vibrant green.
06 - Spoon or pipe the spinach mixture into the egg white halves.
07 - Cook ham in a small skillet over medium-high heat for 2 to 3 minutes until crispy. Cool and crumble.
08 - Top deviled eggs with crispy ham and fresh herbs. Refrigerate until ready to serve.

# Expert Hints:

01 -
  • The vibrant green color makes these deviled eggs a conversation starter at any gathering
  • Ready in just 35 minutes with simple, wholesome ingredients
  • Gluten-free and packed with protein, making them a guilt-free indulgence
  • The combination of creamy spinach filling and crispy ham creates an irresistible texture contrast
  • Can be prepared a day ahead, perfect for stress-free entertaining
02 -
  • Use eggs that are at least a week old—they peel much easier than fresh eggs
  • The ice bath is crucial for stopping the cooking process and preventing that greenish ring around the yolk
  • Squeeze spinach thoroughly in a clean kitchen towel to remove all excess moisture for the best texture
  • Make the filling a day ahead and refrigerate; the flavors will meld beautifully overnight
  • Use a piping bag with a star tip for professional-looking presentation
  • Crisp the ham just before serving to maintain maximum crunchiness
Go Back