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Spinach Stuffed Eggs
Yield: 12 (2 half-egg) servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Hard-cooked eggs, peeled |
1 lb. 5 oz.* |
12 Large |
| Frozen chopped spinach, cooked and thoroughly drained |
5 oz. E.P.** |
3/4 cup |
| Cream cheese, softened |
3 oz. |
- |
| Parmesan cheese, grated |
1.5 oz. |
1/3 cup |
| Sour cream |
3 oz. |
1/3 cup |
| Green onions, chopped |
- |
2 Tbsp. |
| Seasoned salt, if desired |
- |
1/2 tsp. |
| Cayenne pepper |
- |
1/8 tsp. |
DIRECTIONS
- Cut eggs in half lengthwise. Remove, mash, and reserve yolks.
- Mix together spinach, cream cheese, Parmesan cheese, sour cream, green onions, yolks, salt, and pepper.
- Spoon or pipe mixture into egg whites.
- Garnish with fresh herbs, if desired. Refrigerate until serving.
*If using peeled, hard-cooked egg product.
**Edible Portion.
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