Pin
A green spinach-and-yolk filling is piped onto fourteen egg halves and decorated with red chili and yellow pepper. Dry the cooked spinach well to help the filling hold its shape.
Wet spinach makes a loose filling that slumps instead of standing upright. Press it after cooling, then chop finely.
Ingredients and measurements
- 7 big eggs
- 2 tablespoons unsalted butter
- 2 cloves garlic, cut into thin slices
- 5 ounces baby spinach
- 1/3 cup mayo
- 1 tablespoon mustard
- Juice of half a lemon, added gradually to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon hot sauce
- 2 tablespoons instant mashed potato flakes
- 1 red Fresno chili, finely chopped
- 1 yellow bell pepper, cut into tiny star shapes
Preparation and baking
- Stage 1
Hard-boil eggs until both whites and yolks are firm, then cool promptly in ice water and peel. Halve lengthwise, remove yolks and keep whites chilled.
- Stage 2
Melt butter in a skillet, briefly cook sliced garlic, then add spinach and stir until wilted. Cool promptly and press out excess liquid. Chop very finely.
- Stage 3
Mash yolks smooth, then blend with cooled spinach and garlic, mayonnaise, mustard, paprika and hot sauce. Add lemon juice gradually, stopping if the filling loosens too much.
- Stage 4
Stir in potato flakes and let them hydrate briefly. Chill until the mixture holds a mound. Use a food processor if you need a smooth filling for a narrow piping tip.
- Stage 5
Pipe or spoon onto the egg halves, building small tapered mounds. Decorate with tiny red chili pieces and yellow pepper stars. Keep chilled until serving.
A wide opening tolerates small spinach pieces better than a fine tip. Spoon the mixture if it will not pipe smoothly.
Why remove spinach liquid?
Fresno chili adds heat. Use very small pieces and tell guests; diced red bell pepper is a mild decoration alternative.
What piping tip works?
Keep whites and filling chilled separately, then pipe near serving so the decorations remain neat.
Are the red decorations hot?
Keep refrigerated at 40°F or below. Refrigerate within two hours, or one hour above 90°F. Serve small chilled batches and replenish from the refrigerator.
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov chilling guidance.
Common Questions About This Recipe
- Why remove spinach liquid?
Wet spinach makes a loose filling that slumps instead of standing upright. Press it after cooling, then chop finely.
- What piping tip works?
A wide opening tolerates small spinach pieces better than a fine tip. Spoon the mixture if it will not pipe smoothly.
- Are the red decorations hot?
Fresno chili adds heat. Use very small pieces and tell guests; diced red bell pepper is a mild decoration alternative.
- Can I assemble ahead?
Keep whites and filling chilled separately, then pipe near serving so the decorations remain neat.