Yields: 48 pieces (1/2 an egg per piece)
Appetizers /Side Dish / Great for brunch
Ingredients
1 cup Cookin’ Greens Spinach (cooked & chilled)
24 Hard-Boiled Eggs (medium or large)
½ cup (125 ml) low-fat mayonnaise
½ cup (125 ml) low-fat cream cheese
1 tbsp (15 ml) Dijon mustard
1/8 tsp (1 ml) cayenne pepper
1/2 tsp (2 ml) sea salt
1/8 tsp (0.5 ml) black pepper
2 slices (12 g) pancetta, cooked until crisp and
broken into 1/2” pieces
2 tbsp (30 ml) finely chopped chives
Method:
Using a thin paring knife, cut eggs in half lengthwise.
Carefully remove yolks and place into a mixing bowl.
Mash with a fork until as smooth as possible. Set aside.
Arrange whites cut side up onto a parchment lined tray,
cover, and refrigerate until needed.
Add Cookin’ Greens – Chopped Spinach, mayonnaise,
cream cheese, and Dijon mustard to the bowl of a food
processor. Puree until combined thoroughly.
Add mashed egg yolks, cayenne pepper, salt, and black
pepper to spinach mixture, and pulse until smooth.
Cover and refrigerate for 1 hour to chill.
To Serve
Using a piping bag, carefully pipe spinach and egg filling into
each egg white half. Garnish with chives and a sliver of
crisp pancetta. Serve immediately.
COOKIN’ GREENS TIP: To help eggs sit upright on the
serving tray, carefully cut a small slice from the rounded
side of each egg white 1/2.
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