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Spinach dip deviled eggs are a super-easy crowd-pleaser, and you can serve the rest of the dip at the same party. Here’s how to make them great.

a spinach dip deviled egg and some microgreens on a marble background
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Why we love this recipe

I loved spinach dip in a bread bowl oh-so-shamelessly as a kid, and truth be told, I still do. Now that I’m all grown up and get to call the shots about what’s on the buffet table, spinach dip and deviled eggs both make frequent appearances. The only question about combining the two was not if, but when. They’re:

  • Nostalgic
  • Crowd-pleasing
  • Make-ahead friendly
  • Vegetarian, low-carb, keto-friendly, and gluten-free
  • A truly easy addition to your next buffet

Find all of our gourmet deviled egg recipes here. They all work well individually (and fully dressed by the chef) or as part of an epic deviled egg bar.

I first published this recipe here in 2019. I’ve since updated the post for clarity, but the recipe remains the same.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls
  • You’ll start with a batch of perfect hard-boiled eggs. This reliable method yields eggs that are cooked just the right amount and easy to peel. The recipe card below includes full cooking instructions.
  • Use a small shallot and mince it as finely as you can.
  • This recipe uses good old Knorr spinach dip, prepared according to package instructions. You can learn all about it here.

How to make it

Here’s an overview of what you’ll do to make spinach dip deviled eggs. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. First you’ll cook, cool, and peel the eggs. Slice them in half lengthwise, and gently remove the yolks.
  2. In a large mixing bowl, mash the yolks with a fork.
  3. Add the prepared spinach dip, salt, and pepper and mix well until creamy. Stir in the shallot.
  4. Pipe or spoon the filling into the whites. That’s it!

Expert tips and FAQs

Can I make this recipe in advance? What about leftovers?

You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed.

You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance.

Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven’t been left out on a buffet for a long time.

More favorite recipes with eggs and spinach

a spinach dip deviled egg and some microgreens on a marble background

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a spinach dip deviled egg and some microgreens on a marble background
4.89 from 9 votes

Spinach Dip Deviled Eggs

By Carolyn Gratzer Cope
Spinach dip deviled eggs are a super-easy crowd-pleaser, and you can serve the rest of the dip at the same party. Here's how to make them great.
Prep: 20 minutes
Cook: 12 minutes
Additional Time: 15 minutes
Total: 47 minutes
Servings: 24 pieces
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Ingredients 

Instructions 

  • Fill a large pot halfway with water and bring to a boil. See note 1 below.
  • Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
  • Set a timer for 12 minutes. 
  • When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
  • While the eggs cook, fill a large bowl halfway with ice water. 
  • When timer rings, pull eggs out of pot and plunge into ice water.
  • Cool for 15 minutes.
  • Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.
  • Slice each egg in half lengthwise.
  • Carefully remove yolks and place into a large mixing bowl. Mash well with a fork.
  • Add spinach dip, shallot, salt, and pepper, and continue mashing and blending until yolk mixture is creamy.
  • Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.

Notes

  1. If you have a collapsible steamer basket and would like to use it to lower the eggs into the pot, makes sure it fits snugly. A 7 ½ quart Dutch oven works well.
  2. Mince the shallot as finely as you can.
  3. Make-ahead options: You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance.
  4. Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.

Nutrition

Serving: 1piece, Calories: 72kcal, Carbohydrates: 0.4g, Protein: 3.2g, Fat: 5.8g, Fiber: 0.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks and Starters
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.89 from 9 votes (9 ratings without comment)

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