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Spinach Deviled Eggs

  • Yield: Makes 2 dozen eggs
Spinach Deviled Eggs


  • 2 tablespoons extra-virgin olive oil
  • 9 ounces baby spinach leaves
  • 2/3 cup mayonnaise
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 12 hard-cooked eggs, peeled and halved lengthwise, yolks removed and reserved
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 24 sprigs fresh chervil or thyme, for garnish


  1. Heat 1 tablespoon oil in a large saute pan over medium heat. Add spinach and cook, tossing occasionally, until wilted and starting to look dry, about 5 minutes. Transfer spinach to paper towels, and squeeze out excess liquid.

  2. Place spinach and mayonnaise in a food processor, and blend until very smooth. Pass through a fine sieve, and discard solids. In a clean food processor bowl, pulse spinach mixture, mustard, yolks, and remaining 1 tablespoon oil. Add salt and pepper, and pulse to combine.

  3. Transfer mixture to a large piping bag fitted with a 1/2-inch star tip, and pipe filling into each egg-white half. Alternatively, spoon filling into whites. Garnish each with a small sprig of chervil or thyme, and serve immediately.

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