Florentine Deviled Eggs

Macros / Serving Size

Protein 18 g | Fat 17 g | Carbs 4 g

% Calories of Macros / Serving Size

Calories 245 | Protein 29 % | Fat 64 % | Carbs 7 %

Nutrients / Serving Size

Fiber 1 g | Sodium 318 mg | Sat. Fat 8 g

Ingredients (serves 6)

• 12 hard-cooked eggs, peeled and halved
• 10 oz. fresh baby spinach
• 4  oz. cream cheese, softened
• 1/3 cup Parmesan cheese, grated
• 2  tbsp. Greek yogurt
• 2  tbsp. green onions, chopped
• ½  tsp. seasoned salt (optional)
• 1/8  tsp. nutmeg (optional)

Directions

1. Finely chop the baby spinach; place them in a microwave-safe container.  Add ¼ cup of water, cover and microwave on high for 4-5 minutes or until spinach is wilted and soft.
2. Drain the spinach and lay the spinach on a paper-lined plate.  Let cool, pat the remaining water up.
3. Remove, mash the yolks, set aside.
4. Gently mix together the spinach, cream cheese, Parmesan cheese, Greek yogurt, green onions, yolks, and if desired, salt and nutmeg.
5. Spoon or pipe the mixture into egg whites.
6. Refrigerate until ready to serve.

Note

• Nutrition analysis is based on the use of large sized eggs and excludes the optional ingredients.