Spinach Salad & Deviled Eggs

Spinach Salad & Deviled Eggs

Easter is around the corner so I decided this week to try out some recipes that included eggs, so let the egg-party begin!

This recipe yields 1 portion.

Ingredients:

2 cups of baby spinach

2 eggs (hard boiled, peeled, cut in half, and yolks set aside)

1 tomato (washed and skin peeled into a long ribbon)

1 teaspoon of dijon mustard

teaspoon of greek yogurt

Pickled cucumbers (optional-for garnish)

1 tablespoon of lemon juice

1 tablespoon of olive oil

Salt & Pepper to taste

Paprika powder (optional- for garnish)

Directions:

1. In a bowl mix the spinach, with lemon, olive oil, salt and pepper. Serve on a plate.

2. In another bowl mix the cooked egg yolks with mustard, yogurt, and salt and pepper. Mash mixture with a fork until smooth.

3. Chop the tomato as small as possible and mix with the spinach, and the peeled skin roll into each other to create the form of a rose, for garnish.

4. The yolk mixture can be spoon or piped from a pastry bag into the egg whites, garnish with pickles and paprika powder.

Tips:

1. The egg yolks can be seasoned as liked, even with hot sauces.

2. If you enjoy pickling, the cucumber pickles can be homemade, recipe here.

Enjoy!