Spinach and Artichoke Deviled Eggs
- Slice eggs in half, and place yolks in bowl.
- Sauté spinach in pan with olive oil, cool, and finely chop.
- Add yogurt and lemon juice to yolks, and mix until smooth.
- Add artichokes, spinach and fennel, mix well, and adjust seasoning as desired.
- Fill each egg white with the yolk mixture, and top with freshly cracked black pepper.
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