Christmas Deviled Eggs

A fun and festive hard boiled egg recipe. Mix yolks with sun-dried tomatoes to get a yummy flavor and top with sun-dried tomatoes, spinach, and chives for that perfect red and green setting.

Course Appetizer, Appetizers, Breakfast, Breakfast/Dinner, Starters/ Snacks

Cuisine American

Keyword christmas, easter, entertaining, vegetarian

Prep Time 10

Cook Time 10

Servings

Calories 82kcal

Author Luci Petlack

Ingredients

4 large hard boiled eggs
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped dry-packed sun-dried tomatoes
½ cup finely chopped fresh spinach
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
2 tablespoons mayonnaise
Chopped fresh chives for garnish

Instructions

Heat the olive oil in a small skillet over medium-high. Add the sundried tomatoes and cook for 1 minute, until coated in oil and softened. Add the spinach and cook for 1 minute, until barely wilted. Remove the pan from the heat and stir in the garlic powder, onion, powder, and salt.
Peel the eggs, rinse them with water, cut them in half, and transfer the yolks to a medium bowl.
Reserve half of the sun-dried tomatoes and spinach for the topping. Add the rest to the yolks with the mayonnaise. Stir until smooth.
Place all the egg whites cut-side up on a serving dish. Fill each an equal amount of the blended yolks using either a spoon or a piping bag.
Top each with the remaining sun-dried tomatoes and spinach. Sprinkle with chives. Serve right away or chill until ready to serve, up to 24 hours.

Notes

I used heirloom pastured eggs for these and the yolks are very-orange - your color may vary depending on the hue of your eggs.

Dried sun-dried tomatoes are best to have the topping and give the eggs some texture. Oil-packed will likely fall apart and make a messier serving option.

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