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Spinach Salad & Deviled Eggs

Spinach Salad & Deviled Eggs
Spinach Salad & Deviled Eggs

Easter is around the corner so I decided this week to try out some recipes that included eggs, so let the egg-party begin!

This recipe yields 1 portion.


2 cups of baby spinach

2 eggs (hard boiled, peeled, cut in half, and yolks set aside)

1 tomato (washed and skin peeled into a long ribbon)

1 teaspoon of dijon mustard

teaspoon of greek yogurt

Pickled cucumbers (optional-for garnish)

1 tablespoon of lemon juice

1 tablespoon of olive oil

Salt & Pepper to taste

Paprika powder (optional- for garnish)


1. In a bowl mix the spinach, with lemon, olive oil, salt and pepper. Serve on a plate.

2. In another bowl mix the cooked egg yolks with mustard, yogurt, and salt and pepper. Mash mixture with a fork until smooth.

3. Chop the tomato as small as possible and mix with the spinach, and the peeled skin roll into each other to create the form of a rose, for garnish.

4. The yolk mixture can be spoon or piped from a pastry bag into the egg whites, garnish with pickles and paprika powder.


1. The egg yolks can be seasoned as liked, even with hot sauces.

2. If you enjoy pickling, the cucumber pickles can be homemade, recipe here.



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