There is something dreamy about deviled eggs this time of year. Adding spinach to a classic spring staple is quite intuitive, if you ask us. Take a page out of Devyn Sisson‘s new book, Kitchen Intuition, to create a veggie-packed, flavorful version of deviled eggs.

For more intuitively delicious recipes, make sure to grab Devyn’s book, Kitchen Intuition. 

Spinach Deviled Eggs 

Ingredients 

• 3 hard-boiled eggs
• 3 tablespoons Primal Kitchen® Mayonnaise
• ½ cup chopped sautéed spinach
• ¼ cup chopped marinated artichoke hearts
• 1 teaspoon mustard
• Garlic and onion powder to taste
• Salt and pepper to taste

Instructions 

• Sauté the spinach; cool and squeeze liquid from it before you chop.
• Hard boil the eggs by placing them into a pot and bringing to a boil.
• Once the water boils, remove from the heat cover and let sit for 20 minutes.
• Run the hard-boiled eggs under cold water and then peel.
• Slice in half and remove the yolks.
• Mix the yolks with the remaining ingredients. Salt and pepper filling to taste.
• Put mixture in a piping bag and then fill the middle of the egg whites with the yolk mixture.
• Garnish with paprika.
• Enjoy!

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• Spooktacular Spider Deviled Eggs
• Poached Egg & Avocado Breakfast Salad 
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