Popeye Deviled Eggs

Popeye Deviled Eggs
  • 8 eggs
  • 1/2 cup mayonnaise, or more if needed
  • 1/2 teaspoon mustard
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • salt and ground black pepper to taste
  • 3 tablespoons grated Parmesan cheese


  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.

05/16/2018
Popeye Deviled Eggs, recipe PT15M PT1H 5 455 calories

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