Spinach and eggs are a winning combination.The light-smoothness of spinach, the meatiness of cooked egg whites and egg yolk’s ability to enhance every flavour they meet make this devilled egg dish one that everyone will want more of. Sultry summer days are coming and devilled eggs are a wonderful cold plate addition for nights when the heat from a stove would be torture. Make them in the morning and chill in the fridge. When the day is done and the adirondack chairs on the deck are calling your name, enjoy them on the deck with a nice cold bevy.
6 eggs, hard boiled and peeled
1/4 c. mayonnaise
2 handfulls of spinach, washed but not dried
1 clove garlic, minced
1 tsp lemon juice
1/4 c. parmesan cheese
1/4 tsp salt
1/4 tsp pepper
Eggs are tricky to peel. It’s worth taking the time to prepare them properly if you’re planning to serve these lovelies to an appreciative audience but if, like me, time is of the essence, a hack job peeling might add up to ugly presentation but it won’t change how these eggs taste. For those who want to know, here’s how to get the perfectly peeled egg:
***Place eggs in water and bring to a boil. Cook at boiling for 7 minutes. While eggs are cooking, fill a large bowl with cold water and add some ice cubes. Once eggs are cooked, remove from heat and let them cool. When the eggs are ready to handle, one by one, take each egg out and tap it against something hard until it cracks. Roll the eggs around until the entire shell is cracked and then put the cracked eggs into the cold water bath. The water will get into the egg membrane and create a lift between the shell and the egg inside. NOW you can peel those eggs and have them look restaurant quality.
Once you’ve peeled your eggs, carefully slice them down the middle lengthwise and gently scoop out the yolks. Place yolks into a bowl with mayonnaise. Blend these two ingredients with a fork until smooth then add parmesan cheese.
Heat a large frying pan over medium heat and place wet spinach inside. Cook until spinach wilts. Squeeze extra juice out of the spinach by pressing it with the back of a spoon then remove from the frying pan and chop it up. Pour oil into frying pan and sauté garlic for about a minute then add the chopped spinach and lemon juice and season with salt and pepper. Add spinach to the egg yolk mixture and stir until incorporated. Spoon generous amounts of devilled egg filling back into egg whites and they are ready to serve!