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Spinach and Artichoke Deviled Eggs

INGREDIENTS
  • 6 eggs, hard boiled
  • 2 cups spinach
  • 2 Tbsp olive oil
  • ½ cup Greek yogurt
  • 1 lemon, juiced
  • 4 artichoke hearts, minced
  • 2 Tbsp minced fennel
  • Salt and pepper, to taste
  • Freshly cracked black pepper, to taste
DIRECTIONS
  1. Slice eggs in half, and place yolks in bowl.
  2. Sauté spinach in pan with olive oil, cool, and finely chop.
  3. Add yogurt and lemon juice to yolks, and mix until smooth.
  4. Add artichokes, spinach and fennel, mix well, and adjust seasoning as desired.
  5. Fill each egg white with the yolk mixture, and top with freshly cracked black pepper.
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