Tender eggs filled with spinach and herbs, topped with crispy ham for a flavorful, colorful appetizer.
# What You'll Need:
→ Filling
02 - 1 cup fresh baby spinach, packed
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon fresh chives, finely chopped
07 - Salt and freshly ground black pepper to taste
→ Topping
08 - 2 ounces thinly sliced ham, crisped
09 - 1 tablespoon fresh parsley or chives, finely chopped
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 10 minutes.
02 - Transfer eggs to an ice bath and let cool completely. Carefully peel and slice each egg in half lengthwise.
03 - Remove yolks from egg white halves and place in a food processor.
04 - While eggs are cooling, sauté spinach in a dry skillet over medium heat for 1-2 minutes until wilted. Transfer to a cutting board, let cool, then squeeze out excess moisture.
05 - Add wilted spinach, mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper to the egg yolks. Blend until smooth and vibrant green.
06 - Spoon or pipe the spinach mixture into the prepared egg white halves.
07 - Cook ham in a small skillet over medium-high heat for 2-3 minutes until crispy. Let cool and crumble into bite-sized pieces.
08 - Top each deviled egg with crispy ham and a sprinkle of fresh herbs. Refrigerate until ready to serve.
