Are you looking for an easy-to-make hors d’oeuvre for Easter brunch? This Spinach & Parmesan Deviled Eggs appetizer is it!
Made with only four ingredients, including La Terra Fina Spinach & Parmesan Dip & Spread, this twist on the classic deviled eggs is sure to be a crowd-pleasing canapé.
Bring them to your next potluck, or serve these unique deviled eggs at your Easter or Mother’s Day brunch!
Disclosure: This recipe is part of a series of party appetizers featuring La Terra Fina dips and spreads. I’d like to thank La Terra Fina for sponsoring the series for entertaining made easy. This post also contains affiliate links. When you click on one of these links and make a purchase, I may earn a commission.
What are Deviled Eggs?
Also known as stuffed eggs, deviled eggs are hard-boiled egg halves filled with a creamy egg-yolk mixture and topped with spices or other garnishes.
Typically, the yolk is mixed with mayonnaise, relish, and mustard, but you can make substitutions for other ingredients to create fancy deviled eggs.
For example, in this recipe, we’ll be replacing the mayonnaise and mustard with La Terra Fina Spinach & Parmesan Dip & Spread, but we’ll keep the paprika that is traditionally sprinkled atop deviled eggs.
Whether in their classic or a fancy variety, deviled eggs have long been a favorite hors d’oeuvre at church picnics, potluck parties, and Easter gatherings in the American South and Midwest.
But, like many of our favorite foods in the US, this canapé originated somewhere else.
What is the Origin of Deviled Eggs?
Deviled eggs have evolved over time, but the origins trace back to the 1st century AD.
In Ancient Rome, a dish called In Ovis Apalis, of hard-boiled eggs topped with a pine nut sauce, was served at the start of a meal. It’s said to have inspired the Roman phrase “ab ovo usque ad mala,” which translates to “from the egg to the fruit,” meaning from the start to the end of a meal.
Later, in the 13th century, Europe’s first stuffed egg originated in Andalusia. Southern Spain’s Hispano-Muslims stuffed eggs with spices, herbs, and murrī, a salty condiment of medieval Arab cuisine made from fermented fish or barley flour. The eggs were then tied with an oregano sprig, coated in flour, fried in oil, and served hot.
By the 15th century, other regions in Europe had developed their own versions of fried stuffed eggs with fresh herbs and spices such as cloves and saffron, onions, and/or cheese.
Since then, deviled eggs have become popular in many parts of the world, but it’s a bit unclear how and when stuffed eggs went from a fried dish to a cold canapé.
However, we know that the deviled eggs appetizer we serve today in the United States wasn’t really popularized until the 1950s.
It wasn’t until 1896 that a printed recipe in the Boston Cooking School Cookbook called for mayonnaise as the binding agent of the yolk mixture.
Yet, Grub Americana surmises that the introduction of store-bought mayonnaise in the 1940s contributed to the popularity of deviled eggs as we know it today.
Why Do Call Them “Deviled” Eggs?
If you’ve ever wondered why so many people serve an appetizer with such a Satanic-sounding name on Easter, you’re not alone.
In fact, some churchgoers may call this dish “salad eggs” or “dressed eggs” when they are served at church functions.
Rest assured, in culinary terms, “deviled” was simply used in the 18th century and earlier to describe highly seasoned fried or broiled dishes.
Though we don’t use “deviled” much anymore to describe food, the name “deviled eggs” has stuck and seems unlikely to change.
How to Make Spinach & Parmesan Deviled Eggs
Making Spinach & Parmesan Deviled Eggs is an easy, three-step process:
- Make and peel hard-boiled eggs
- Mix together the egg yolk, La Terra Fina Spinach & Parmesan dip, and pickle relish
- Pipe or spoon the mixture into the hollowed eggs and sprinkle paprika over top
Wondering where to find La Terra Fina Spinach & Parmesan Dip & Spread? I buy it at Meijer stores in Michigan, but you can use this store locator to find where to purchase it near you!
Tips for Making Hard-Boiled Eggs
Here are some important things to know about making hard-boiled eggs:
- Don’t use fresh eggs! Fresh eggs have a lower pH level than those that have been sitting in your refrigerator for a few days, and that makes the shell more difficult to peel.
- To prevent the shells from cracking, you should allow the eggs to come to room temperature before boiling.
- Should you prick the large end of the egg with a pin before putting it into the water? Maybe! Food scientists are split on whether this is beneficial or not.
- Also, bringing the eggs to a slow, gentle boil rather than dropping them into boiling water prevents cracked shells.
- You should add salt to the water to raise the temperature. If any of the eggshells crack leading to leaks, the escaped egg whites will solidify faster, making the cooking water less messy.
- Adding ½ tsp of baking soda per quart of water raises the pH level, making shells easier to peel.
- If you don’t have baking soda on hand, adding a splash of distilled white vinegar to your pot of water will also soften the eggshells.
- You don’t want the eggs to be overcooked, so set a kitchen timer!
- You’ll see a green tint around the egg yolk if the eggs are overcooked.
- Finally, prepare an ice bath for the eggs as they sit in the hot water. You’ll want to transfer the eggs to the ice bath immediately, or they will continue cooking.
How to Transport and Display Deviled Eggs
If you are making these Spinach & Parmesan deviled eggs for a potluck, transport them in a deviled eggs carrier. At parties you host at your own home, you can display them on a deviled eggs platter.
La Terra Fina Spinach & Parmesan Deviled Eggs Recipe
A twist on the classic deviled eggs, this crowd-pleasing party appetizer is hard-boiled eggs filled with La Terra Fina Spinach & Parmesan dip and sprinkled with paprika. This recipe was developed by Rachel Lehmkuhle of The Heated Skillet.
Ingredients
- 12 large eggs
- 1 container of La Terra Fina Spinach & Parmesan Dip & Spread
- 1 Tbsp pickle relish
- Paprika for garnish
Instructions
- Place the eggs at the bottom of a large pan and fill with water until the tops of the eggs are completely covered. Heat the pot on high heat until water comes to a gentle boil.
- Turn the heat off and cover the pot for 13 minutes.
- Then, place the hand-boiled eggs into an ice bath for 2-5 minutes.
- Once the eggs have completely cooled, peel off their shells.
- Cut the eggs in half length wise and remove the yolks, placing them into a small bowl.
- Mix together the container of La Terra Fina Spinach & Parmesan Dip and egg yolks until fully blended.
- Add in pickle relish and mix again.
- Spoon or pipe the mixture into the well of the egg.
- Sprinkle paprika on top to garnish.
Save the image below to your appetizer recipe board on Pinterest!
More Recipes Featuring La Terra Fina Dips
- La Terra Fina Dip Stuffed Sweet Peppers
- Spicy Sweet-Potato Bites
- La Terra Fina Dip Stuffed Jalapeños Topped with Medjool Dates
Buddy The Traveling Monkey
I’ve always liked deviled eggs, but I’ve never had them with parmesan. I think I’d really like to try making these! And the recipe looks pretty simple too, which I love!
Jill Wiley
These look fabulous! I love deviled eggs… and spinach and would never have thought to combine them! Will have to try this for sure! YUM!
Melody Pittman (@melodytravels)
Deviled eggs are one of my favorite dishes and I love trying new recipes. This one looks fabulous. Adding to my arsenal. 😉
Lara Dunning
My husband is a huge fan of deviled eggs so I will have to show this to him. With the spinach and parmesan in there I might even like them!
durhamslovelifetravel
These look so good, was just dreaming about making a deviled egg with spinach only more of blt with bacon and tomato
tourdelust
Deviled eggs is one of my favorite things! This looks amazing and I’m totally going to try to make some!
Clarissa
I make deviled eggs every year and they go SO fast – I am so stoked to try this take on it!
-Clarissa @ The View From Here
Crystal (The Imperfect Mom)
These looks yummy. We make a pecan, pineapple, cream cheese ball and it’s my favorite.
erinklema
That sounds delicious, Crystal! Cheese balls are great for holiday gatherings.
Tim B
These are great! Send some my way and I’ll eat them all myself! 🙂
I’m absolutely going to use this recipe!
Jenn
I don’t eat eggs, but I bet my husband would LOVE these. He is a big fan of deviled eggs around the holidays.
Becki
Those look yummy! We haven’t had as many parties to attend lately, and that’s where there are usually devilled eggs 😉 Maybe I’ll make a few for myself….
Liz @ Yes/No Films
So I’m actually kind of weird about eggs (I don’t really like them/eat them at all, including omelettes) but these would be a great appetizer for a party.