Spinach Stuffed Eggs and the Dr. Seuss Effect


Spinach Stuffed Eggs and tgreen eggs close uphe Dr. Seuss Effect

(I think for hors d’oeuvres/appetisers, most people might eat two halves so this recipe might serve 4)


This is a very delicious filling for left over hard boiled eggs (Easter) or for St. Pat’s (think green) or really anytime. For fun I sometimes combine this recipe with some ham filled eggs so as to duplicate the Green Eggs and Ham from that famed Dr. Seuss tale so many of us read to our wee ones.



  1. 4 Hardboiled eggs
  2. 2 Tblsp. cooked well drained spinach (I use fresh)
  3. 2 Ounces whipped crème cheese
  4. 2 Tblsp. grated Parmesan
  5. A dash of freshly grated nutmeg
  6. S&P to taste
  7. A dash of cream
  8. Sliced black olives and some slivered pimentos for topping


  1. Cut the eggs length wise.
  2. Scoop out the yolk and put into a food processor or blender along with the cream cheese, spinach, parmesan cheese, S&P and nutmeg. I actually mashed everything with a fork so that it came out not quite so smooth and I thought more tasty and interesting looking.  It’s up to you and if your filling is not as smooth as you wish, add a bit of whole milk or cream.
  3. Fill egg whites with the spinach filling and top with a sliced black olive and a sliver of pimiento.

Ham and gherkins egg filling for the Dr. Seuss effect:


  1. Mash 6 hardboiled egg yolks with 4 Tblsp. finely chopped cold cooked ham, 1 Tblsp. finely chopped gherkins and enough mayonnaise or whipped cream cheese to make a firm paste.
  2. Fill the eggs with the ham mixture and garnish tops with more chopped ham and paprika.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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