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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.