Devilled Eggs

Spinach, Ham and Parmesan Devilled Eggs


6 large eggs
1 tsp (5 mL) canola oil
2 slices(50 g) deli ham, chopped
1/2 cup (125 mL) fresh spinach, chopped
1 tbsp (15 mL) light mayonnaise
1-2 tbsp (15-30 mL) grated Parmesan cheese
Salt and pepper to taste


Place eggs in a pot of cold water (about an inch above the top of the eggs). Put a lid on the pot and bring to a boil; then turn down the heat to simmer (cook for 10 minutes). Immediately drain off the hot water and place eggs in a bowl of cold water with ice cubes. Quickly crack each egg shell at the large end and return to ice water. When all eggs are cracked, remove the shells completely. Cut eggs in half and remove yolks. Place in small bowl and set aside.

Meanwhile, heat the oil in a saucepan set over medium heat and sauté the ham for one minute. Add the spinach and cook for another minute, until wilted. Mash the yolks with the mayonnaise, Parmesan cheese, and salt and pepper until smooth. Add the spinach mixture and stir until well blended. Stuff egg white halves with filling and serve immediately.

Makes 12 appetizers.

Nutrients per serving:

Calories: 218.1
Protein: 20.8 g
Carbohydrate: 4.5 g
Fat: 12.4 g
Sodium: 1416.4 mg