Preparation:

Put the eggs in a saucepan and add cold water to cover. Bring to a boil, remove from the heat, cover, and let stand for 15 minutes. Drain and peel the eggs. Let cool.

Place the wet spinach in a small sauté pan and sauté over medium heat until wilted. Put the spinach in a tea towel and wring out all the water. Finely chop the spinach.

Cut the eggs in half lengthwise and carefully remove the yolks, reserving the whites. Mash the yolks in a medium bow with a fork. Add all the remaining ingredients and mix well. Taste and adjust the seasoning. Spoon 1 heaping tsp of egg yolk into each egg white half. Refrigerate until ready to serve.

Servings: 12
Source:
Submitted by: Recipe Group Member
Date:

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