Popeye Deviled Eggs

Popeye Deviled Eggs

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Val-Flowers
Recipe by  Val-Flowers

“A surprising combo of egg yolks and spinach that is very good and good for you! Make sure to add enough mayo so that mixture is creamy not too thick.”

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Ingredients

Adjust Servings

Original recipe yields 16 deviled eggs

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Directions

  1. Place eggs in a pot and cover with water; bring to a boil for 10 minutes. Transfer eggs to a colander and run under cold water until completely cooled. Peel eggs, cut in half lengthwise, and scoop egg yolks into a small bowl. Place egg whites onto a serving plate.
  2. Mash egg yolks with a fork until crumbly. Stir mayonnaise and mustard into yolks until smooth. Fold spinach into mayonnaise mixture; season with salt and pepper. Spoon mixture onto the egg whites; top each egg with Parmesan cheese. Refrigerate until completely chilled, at least 1 hour.

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Review (1)

Rate This Recipe
AZ93
4

AZ93

I scaled this down for 2 eggs and followed the recipe exactly. I thought it sounded like it would make too much filling to fit back in the eggs, but it worked perfectly. Both my Dad and I really liked the taste of these. I took a star away for two reasons though. One was due to the stringiness of the spinach. Next time I will definitely chop the spinach up very fine. The other thing was the presentation. I just didn't think they were overly "pretty". That's IMHO of course, so see my photo and judge that for yourself. Definitely enjoyed them though and glad I made them. Thanks Valali!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 218 mg
  • 73%
  • Sodium
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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BLT Deviled Eggs

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Deviled Eggs with Dill and Prosciutto