Super Simple Garden Recipes: Deviled Eggs with Spinach & Sakari Farms’ Smoked Paprika Powder
Spring Alaska Schreiner of Sakari Farms recently reminded me of my own family tradition of holiday appetizer deviled eggs. Years ago, for a Dr. Seuss themed baby shower for a friend, I actually made green eggs and ham with spinach and prosciutto (see the recipe below, adapted from Healthy Recipe Ecstasy). What a great way to add some flare (and veggies) to deviled eggs no matter the occasion!
Try adding Sakari Farms grown and hand ground organic applewood smoked paprika peppers to this recipe. Spring says, “It’s super simple and everyone can adjust how they make their own family way of the deviled eggs.” For another favorite recipe from Spring, check out her YouTube video on how to make squash candy!
Ingredients :
12 eggs
3/4 cup frozen spinach, thawed and drained (or steamed fresh spinach)
3/4 cup parmesan cheese
2 slices of thinly sliced prosciutto, roughly torn into small pieces
2 tablespoons + 1/2 teaspoon extra virgin olive oil
salt and pepper, to taste
Instructions;
Hardboil the eggs: place eggs in a saucepan in a single layer and cover with 1-2 inches of water. Heat the pot on high heat and bring the water to a rolling boil. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. Carefully discard the water from the saucepan and run cold water over the eggs to cool them quickly and stop the cooking process. Then, peel the eggs.
Cut the eggs in half lengthwise, remove the yokes and set the whites aside.
Add the yolks, spinach, parmesan cheese and 2 tablespoons olive oil to a food processor. Puree until the mixture is combined and smooth. Add salt and pepper to taste.
Stuff or pipe the egg yolk-spinach mixture into the egg whites. Set aside.
Heat ½ teaspoon olive oil in a small skillet over medium high heat. Add the prosciutto pieces and fry for 2-3 minutes, stirring frequently, until the prosciutto is crispy. Drain on a paper towel.
Top each deviled egg with one piece of prosciutto. Garnish with a sprinkle of Sakari Farms smoked paprika powder and parmesan cheese. Serve immediately or refrigerate until serving.
