Dinner

Keto Spinach Artichoke Deviled Eggs Recipe

ByMarina Montclair December 26, 2025December 26, 2025

Introduction

Keto Spinach Artichoke Deviled Eggs are a delicious twist on a classic appetizer. Packed with creamy spinach and tangy artichokes, they make a perfect low-carb snack or party bite.

Five deviled eggs are placed on a white plate. Each egg is cut in half showing a smooth, white egg white layer holding a creamy, textured filling with a light yellow base mixed with green herbs and small bits. The filling is sprinkled with reddish-brown seasoning on top. In the center of the plate, a small bunch of long green chives lies between the eggs. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 eggs, hard boiled (peeled)
4 tablespoons mayonnaise
1/4 cup spinach, cooked
2 oz artichokes, chopped
1/2 teaspoon Dijon mustard
1/4 cup Parmesan cheese, grated
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Cut the hard boiled eggs in half lengthwise.
Step 2: Scoop out the egg yolks and place them in a bowl.
Step 3: Add the mayonnaise, cooked spinach, chopped artichokes, Dijon mustard, garlic powder, Parmesan cheese, salt, and black pepper to the yolks. Mash together with a fork until you have a slightly chunky paste.
Step 4: Spoon or pipe the mixture into the egg white cavities. Because the filling is chunky, piping without a nozzle works best.
Step 5: Serve immediately with a sprinkle of paprika, sumac, extra Parmesan cheese, or chopped herbs for added flavor and color.

Tips & Variations

For extra creaminess, add a little cream cheese alongside mayonnaise.
Try using fresh spinach if preferred; just be sure to cook and drain it well to avoid excess moisture.
Swap artichokes for roasted red peppers for a different flavor profile.
Chill the deviled eggs for 30 minutes before serving to let flavors meld.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For best taste and texture, fill the egg whites just before serving if preparing in advance. Reheat is not recommended; serve cold or at room temperature.

How to Serve

Five halved boiled eggs are arranged on a white plate with a dark surface showing through. Each egg half has a thick, creamy filling that is pale yellow with green herb pieces mixed in, topped with a light dusting of reddish-brown spice. Long green chive stalks rest between the eggs, adding a fresh contrast. The white of the eggs is smooth and glossy, while the filling looks soft and slightly textured. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw spinach instead of cooked?

It’s best to use cooked spinach as raw spinach contains excess water that can make the filling too wet. If you use raw, be sure to finely chop and squeeze out as much moisture as possible.

What kind of artichokes work best?

Marinated or jarred artichokes work well because they are tender and flavorful. Drain them thoroughly and chop before mixing to avoid excess moisture.