Recipe: Spinach Stuffed Eggs (makes 24)

Spinach Stuffed Eggs (makes 24)
Source: American Egg Board

12 large hard-cooked eggs, peeled, cut eggs in half, lengthwise. remove and reserve yolks
3/4 cup (5-6 oz.) chopped spinach, cooked, drained and pressed
3 oz. ricotta cheese
3 oz. cream cheese, softened
1 1/2 oz. (1/3 cup) grated parmesan cheese
2 oz. (1/4 cup) sour cream or yogurt
2 tablespoons chopped green onions
1/2 teaspoon salt, if desired
1/8 teaspoon ground red pepper

Combine spinach, ricotta cheese, cream cheese, yolks, Parmesan cheese, sour cream or yogurt, green onions, salt, and pepper in mixer; mix thoroughly.

Pipe with pastry tube, or spoon spinach mixture into egg whites.

Garnish with fresh herbs, minced green onion or red pepper strips. Refrigerate until serving.