Spinach Deviled Eggs Recipe: Herb-Infused Yolk Cream With Crunchy Celery Topping

This spinach deviled eggs recipe transforms a classic brunch staple into a vibrant, herb-infused vegetarian showstopper. The secret lies in blending tender spinach into the yolk filling, creating a luscious green cream that pairs perfectly with crisp celery topping.

Perfect for brunch gatherings or light lunches, these eggs deliver restaurant-quality elegance with simple techniques.

The process begins with perfectly boiled eggs—firm whites and creamy yolks—then gently folded with wilted spinach, herbs, and a touch of tangy mustard. The filling stays velvety smooth while the celery topping adds satisfying crunch.

What makes this recipe stand out is how the spinach transforms the classic deviled egg into something fresh, visually striking, and packed with flavor without any meat.

By the time you plate these, you’ll have herb-infused yolk cream with a vibrant green hue and a texture that’s impossibly creamy. The celery topping stays crisp, creating contrast with every bite. This vegetarian version proves deviled eggs can be just as satisfying—and far more colorful—than traditional recipes.

Serve these at parties, potlucks, or as a light weeknight dinner with crusty bread. The recipe scales easily, and leftovers keep beautifully in the fridge for up to two days. Ready to elevate your brunch game?

Ingredients for spinach deviled eggs

Twelve ingredients transform classic deviled eggs into a vibrant, herb-infused vegetarian masterpiece.

The eggs are the foundation—farm-fresh from local grocers or Whole Foods ensure optimal quality. Look for eggs with bright, unbroken shells and store them in the coldest part of your fridge. The spinach should be fresh baby spinach, not wilted—Trader Joe's or Costco often carry the best quality. For the herbs, fresh chives and dill make all the difference; dried versions won't provide the same brightness or texture. If you can't find fresh, dried will work, but use half the amount. The celery should be crisp, with no brown spots—organic celery from the produce section is ideal for this recipe.

No Dijon mustard? Yellow mustard thinned with water works in a pinch, though it lacks depth. Vegetable mayonnaise is essential for a vegetarian version—brands like Hellmann's Vegan or Just Mayo are excellent choices. If you're using regular mayonnaise, ensure it's egg-free, as some brands contain traces. For the olive oil, extra-virgin is non-negotiable—it adds richness and pairs beautifully with the herbs. The butter should be unsalted to control the seasoning, but if you only have salted, reduce the added salt slightly. Lemon juice can be substituted with white wine vinegar, though it adds a slightly different tang.

Boiled eggs keep for up to 1 week in the fridge, but for best results, use them within 3 days of boiling. The filling can be prepared ahead and stored in an airtight container for 2 days, though the celery topping is best added just before serving to maintain crispness. To reheat, gently warm the filling in a small saucepan over low heat, stirring occasionally. The celery topping stays fresh for 1 day in the fridge, so plan accordingly. For a crowd, double the recipe—these eggs disappear quickly at parties.

Step-by-step instructions for herb-infused spinach deviled eggs

Transform classic deviled eggs with a vibrant spinach and herb filling that delivers freshness and depth.

Place the 8 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let sit for 12 minutes. This timing ensures firm yolks that hold their shape when pierced. Transfer eggs to an ice bath for 10 minutes to stop cooking and cool completely. The shells should peel easily—if they don't, gently tap them on a hard surface before peeling.

Once peeled, slice eggs in half lengthwise and carefully remove yolks into a mixing bowl. Reserve the whites for serving. I like to use a small spoon to scoop yolks cleanly—this prevents any white from mixing in and clouding the filling. Set aside 4 egg whites for garnish and keep the remaining 4 for assembly.

Heat 2 tablespoons extra-virgin olive oil in a nonstick skillet over medium heat. Add the 2 cups fresh baby spinach (stems removed) and sauté for 2-3 minutes until just wilted but still vibrant green. Overcooking turns spinach bitter, so remove it as soon as it collapses. Transfer to a colander and press out excess moisture with a clean kitchen towel—this keeps the filling from becoming watery.

While still warm, finely chop the spinach using a sharp knife or pulse briefly in a food processor. The texture should be smooth but still retain some bite. Set aside to cool slightly before mixing with other ingredients.

In a medium bowl, combine the spinach, 8 egg yolks, 1 tablespoon Dijon mustard, 2 tablespoons vegetable mayonnaise, 1 tablespoon softened unsalted butter, 0.5 teaspoon Diamond Crystal kosher salt, and 0.25 teaspoon freshly ground black pepper. Using a hand mixer or whisk, beat on medium speed for 2-3 minutes until smooth and creamy. The mixture should be thick enough to hold its shape when piped but still spreadable.

Stir in 1 teaspoon lemon juice, 0.25 cup finely chopped fresh chives, and 0.25 cup finely chopped fresh dill. The herbs should be evenly distributed—this is where the filling gets its signature brightness. Taste and adjust seasoning if needed, adding a pinch more salt or pepper as necessary.

Fit a piping bag with a small round tip (or use a zip-top bag with a corner snipped off) and fill with the yolk mixture. Pipe 1 teaspoon of filling into each egg white half, pressing gently to create a slight mound. The filling should come just to the top edge—this ensures every bite includes both the creamy center and crisp white.

Finely chop the 2 whole crisp celery stalks and sprinkle evenly over all eggs. The celery adds a satisfying crunch that cuts through the richness of the filling. For extra garnish, press a tiny chive or dill sprig into each egg half. Serve immediately or refrigerate for up to 2 hours before serving.

Troubleshooting this dish

Eggs Too Runny?

Overcooked yolks are the #1 reason deviled eggs fail. If your yolks are still liquidy after boiling, extend the cook time by 1-2 extra minutes—I’ve found 13-14 minutes total works best for perfectly set yolks.

For a foolproof test, pierce a yolk with a pin: if it’s firm but still slightly springy, it’s ready. If you’re short on time, use room-temperature eggs—they cook more evenly than cold ones. 🥚

Filling Too Watery?

The spinach’s moisture is the culprit here. After wilting, press the spinach in a clean kitchen towel to squeeze out excess liquid—this is non-negotiable. If your filling still looks thin, add ½ teaspoon more Dijon mustard or 1 extra tablespoon of softened butter to thicken it.

For extra insurance, chill the filling for 30 minutes before piping—it’ll firm up beautifully. 🌿

Celery Losing Crunch?

Celery’s natural moisture makes it notorious for going limp. To keep it crisp, chop it just before serving and store the whole stalks in the fridge (not cut) until ready to use.

For extra crunch, toss the chopped celery with ½ teaspoon lemon juice right before sprinkling—this brightens the flavor and preserves texture. If you’re prepping ahead, store the celery in a damp paper towel in an airtight container. ✨

Filling Separating?

This happens when the mayo or butter isn’t fully emulsified. Beat the filling on medium-high speed for 3-4 minutes until it’s thick and glossy—you’ll see it hold its shape when you lift the whisk. If it still separates, add 1 extra tablespoon of mayonnaise and mix again.

For extra stability, fold in 1 teaspoon of cornstarch (mixed with 1 tsp water) at the end. The filling should coat the back of a spoon smoothly. 🥫

Herbs Too Strong?

Fresh herbs can overpower if not balanced. If your filling tastes overwhelmingly herby, reduce the chives and dill to 2 tablespoons total (instead of ½ cup each) and add 1 extra teaspoon of lemon juice to brighten the palette.

For a milder flavor, use dried herbs (½ teaspoon each) but bloom them in 1 tablespoon warm water first. Taste as you go—seasoning builds! 🌿

Egg Whites Cracking?

This is usually from temperature shock or rough handling. Let the boiled eggs cool completely before peeling, and use a small spoon to gently loosen the shells from the whites. If they crack during transport, place them cut-side down on a tray lined with parchment paper to catch any filling.

For extra stability, chill the assembled eggs for 15 minutes before serving—the filling will firm up and hold better. 💪

Frequently asked questions