By Cheryl Tallman and Joan Ahlers
This recipe is a flavorful and interesting twist on deviled eggs. Serve them for lunch, snack or as a party appetizer. They are sure to be hit with kids–and adults, too.
3 oz frozen chopped spinach thawed
6 hard-boiled eggs
1/4 cup parmesan cheese
2 Tbsp. milk (dairy or soy)
2 Tbsp. mayonnaise
Dash of nutmeg
Dash of black pepper
Cook spinach in the microwave for 3 minutes. Chop finely and set aside. Slice the eggs in half (lengthwise). Remove the yolks and place them in a small mixing bowl. Mash yolks with a fork. Add milk, mayo, cheese, spinach, nutmegand pepper. Mix well.
Using a spoon fill each egg white half with the yolkmixture, cover and refrigerate until serving time. Can be made up to a day ahead.