Deviled Eggs Florentine
Deviled Eggs Florentine is an moderately easy dinner. Made with 6 large eggs, hard-cooked, 1 (10 oz.) pkg. frozen spinach, 1 tbsp. sour cream, 1/4 tsp. salt and dash of each: nutmeg and cayenne pepper, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Peel the eggs; cut into halves.
Remove yolks to small bowl; set aside.
Cook frozen spinach according to package directions; drain thoroughly, pressing out excess water.
Place spinach in blender or processor with sour cream, salt, nutmeg and cayenne. PurΓ©e.
Mixture will be a little dry, so scrape down sides of bowl and start blender up 2 or 3 times.
Spoon mixture into a bowl; set aside.
Use a fork or blender to mash the yolks with mayonnaise, mustard and salt.
Spoon spinach mixture into each egg half.
With a decorating bag, pipe yolk mixture over top, or use a fork to do so.
Sprinkle each egg half with paprika before serving.
π· Perfect Pairings
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