Spinach & Parmesan Deviled Eggs

It’s potluck h’orderves season which, for someone who loves tasting bites of everything, is the greatest time of year! Growing up, there were two dishes that were sure to be on my grandma’s kitchen counter before a special occasion meal: a relish tray and deviled eggs. Now that I’m in Austin and, well, it’s 2016, counters are more likely to be filled with hummus and charcuterie than Grandma’s classics.

But over the past couple years, there’s been a resurgence of deviled eggs on restaurant menus. And not your typical deviled eggs, super fancy pants deviled eggs. So when I unpacked a package full of La Terra Fina spinach dips into my fridge and placed them next to a carton of eggs, putting the two together in a dish seemed like the obvious way to whip up some fancy pants deviled eggs.

There a few wonderful things about this recipe. First, the ingredient list is minimal and there’s no “salt and pepper, to taste” line in the instructions. So when your mind is in party-mode and you’re more interested in remembering to put on mascara than worrying about the right balance of salt, this recipe’s got ya covered.

Second, this dip is made with Greek yogurt which is much lighter than mayonnaise. And if you’re going to eat an embarrassing amount of deviled eggs in one sitting {like me}, a lighter deviled egg will allow you to move on to your next bite a little more comfortably.

And lastly, it’s a fun and easy way to change up a classic dish!

Although I received compensation to create a recipe for La Terra Fina, the opinions in this post are completely my own and based on my experience.

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