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Deviled Eggs Florentine

Deviled Eggs Florentine

Course: Appetizers

Products: Food Processors, Egg Cooker


  • 1 dozen eggs, boiled, peeled and cut lengthwise, remove yolks
  • 1/4 small onion
  • 1 clove garlic
  • 1 cup frozen chopped spinach, thawed and moisture removed
  • 4 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dill weed, optional
  • 1/3 cup mayonnaise
  • 2 tablespoons prepared mustard
  • Paprika


  1. Using 12-cup food processor and S-blade, with processor running, drop the onion garlic clove into the food chute and mince.
  2. Add spinach, cream cheese, sour cream, salt, pepper and dill.  Process until blended; set aside.
  3. Use 4-cup food processor bowl and S-blade to combine egg yolks, mayonnaise and prepared mustard.
  4. Fill egg whites with spinach mixture.  Pipe yolk mixture on top of spinach.  Sprinke each egg with paprika.

Serves:  12-24

TEST KITCHEN TIP:  To serve eggs without an egg plate, cut fresh spinach leaves in strips to form "grass".  Arrange eggs in a bed of spinach strips on a plate or for individual servings, place in a martini glass or dessert dish.  

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