# What You'll Need:
→ Filling
02 - 1 cup fresh baby spinach, packed
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon fresh chives, finely chopped
07 - Salt and black pepper to taste
→ Topping
08 - 2 ounces thinly sliced ham, crisped
09 - 1 tablespoon fresh parsley or chives, finely chopped
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes until hard boiled.
02 - Transfer eggs to an ice bath to cool completely. Once cooled, gently peel and slice eggs in half lengthwise.
03 - Carefully remove yolks and transfer to a food processor.
04 - Sauté spinach in a dry skillet over medium heat for 1 to 2 minutes until completely wilted. Transfer to a plate and let cool, then squeeze out excess moisture thoroughly.
05 - Add wilted spinach, mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper to the yolks in the food processor. Blend until smooth with a vibrant green color.
06 - Spoon or pipe the spinach mixture into each egg white half, dividing evenly.
07 - Cook sliced ham in a small skillet over medium-high heat for 2 to 3 minutes until crispy. Transfer to paper towels and let cool, then crumble into bite-sized pieces.
08 - Top each deviled egg with crumbled ham and a sprinkle of fresh chopped herbs.
09 - Refrigerate deviled eggs until ready to serve. May be prepared up to 1 day in advance.
