Green Eggs Ham Spinach Filling (Printable version)

Savory egg halves filled with creamy spinach and topped with crispy ham for an easy appetizer.

# What you 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 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 (parsley or chives), finely chopped

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath to cool completely.
02 - Peel cooled eggs and slice in half lengthwise. Carefully remove yolks and place them in a food processor.
03 - While eggs are cooling, sauté spinach in a dry skillet over medium heat for 1-2 minutes until wilted. Let cool, then squeeze out excess moisture thoroughly.
04 - Add wilted spinach, mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper to the egg yolks in the food processor. Blend until smooth with vibrant green color.
05 - Spoon or pipe the spinach mixture into the egg white halves using a piping bag or regular spoon for even distribution.
06 - In a small skillet, cook ham over medium-high heat for 2-3 minutes until crispy. Let cool completely, then crumble into bite-sized pieces.
07 - Top deviled eggs with crispy ham crumbles and a sprinkle of fresh herbs. Chill until ready to serve.

# Expert Advice:

01 -
  • They look impossibly fancy but come together in under 40 minutes, making you feel like a kitchen wizard without the stress.
  • The spinach stays vibrant and fresh-tasting, not that dull cooked-to-death green you sometimes get, because you're not actually cooking it into submission.
  • Crispy ham adds a salty, smoky crunch that keeps things interesting instead of just being another creamy appetizer.
02 -
  • Squeezing the spinach until it feels almost uncomfortably dry is what keeps your filling thick and vibrant green instead of watery and dull brown—I learned this the hard way after my first soggy batch.
  • The moment you add salt to the egg yolk mixture, taste it before you add more, because the ham topping will bring its own seasoning and oversalting happens faster than you'd think.
03 -
  • Keep the eggs slightly warm when you're scooping out the yolks—they're much easier to remove cleanly before they cool and firm up completely.
  • Use a piping bag fitted with a round tip if you want them to look restaurant-quality, but honestly, a spoon works just as well and nobody judges you for it in real life.
Return