This is a great deviled egg recipe and really fun for St. Patrick’s Day. They are quite tasty and the green comes from fresh spinach, no food coloring here…
Just omit the spinach and add only the dill sprigs if making for other occasions.
I learned from my mother a long time ago that the perfect boiled egg is important. Remember that fresh eggs will be hard to peel. We got our eggs from the neighbor who raised chickens and sold the eggs; talk about FRESH…we would have to get eggs for Easter about 3 weeks in advance in order for them to peel, even then there were a few troublemakers. Use eggs that have been in the fridge longer; just make sure the expiration is still good.
Bring eggs to a boil for 10 minutes remove from heat and run under cold water to cool, or bring eggs to a boil, turn heat off and let sit for 10 minutes, and then cool. Either method works well.
St. Patrick’s Deviled Eggs with Dill Sprigs
The Gourmet Farm Girl
6 boiled eggs = 12 deviled eggs
2 T Real mayonnaises
3 T Light Salad Dressing
1 T Dijon Mustard
1 T minced onion
1 T Sugar
¼ t celery seed
Dash of white pepper
Pinch of salt
2 cups fresh spinach
Fresh dill for garnish
Boil eggs and cool; cut eggs in half and remove yolks. Put yolks in large bowl of a food processor and add all the remaining ingredients. Pulse on and off till the mixture turns creamy and green. Add a few more leave of spinach if more color is needed.
Fill each egg white with the filling and garnish with a small sprig of dill for more color.
I use a cake and pie decorator tool I bought years ago… this makes really pretty eggs or great frosting decorations.
Makes 12 finished deviled eggs