Œufs mimosa aux épinards

Ingrédients

• 6 large hard-boiled eggs
• 1/4 cup frozen chopped spinach
• 1/4 cup cooked artichoke hearts (finely chopped )
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon chives (divided)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon distilled white vinegar
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• paprika (sweet or smoked)

Préparation

1. 1

   Prepare the Eggs - Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the yolks.

2. 2

   Prepare the Spinach - Defrost the spinach, then squeeze it to remove excess moisture. Remove any tough stems, then finely chop.

3. 3

   Make the Filling - To the egg yolks, add chopped spinach, artichokes, sour cream, mayonnaise, 1 teaspoon of chives, mustard, vinegar, garlic powder, salt, and pepper. Mix until smooth.

4. 4

   Fill the Eggs - Transfer the mixture into a piping bag fitted with a large round tip. Pipe into each egg white half. Alternatively, spoon the mixture into each egg white.

5. 5

   To Serve - Sprinkle paprika on top and garnish with sliced chives. Immediately transfer to a platter or refrigerate until ready to serve.