This Saudi Arabian dish, which likely came into the country by the way of expatriates from the West, can be served as a main dish, side dish or as an appetizer. The addition of yogurt as well as spinach gives this Saudi version its distinct flavor and appearance. The lettuce leaves are not merely garnish; they should be used to scoop up the eggs and eaten along with them.

Makes 16 deviled eggs

PREP TIME: 30 minutes
COOLING TIME: 10 minutes
COOKING TIME: 10 minutes

INGREDIENTS

• 1/2 lb (250 g) fresh spinach, preferably baby leaf, thoroughly washed, drained and chopped (remove stems if using large spinach leaves)
• 2 tablespoons water
• 8 large eggs, hard-boiled
• 2 tablespoons finely chopped green onions (scallions)
• 4 tablespoons store-bought or Homemade Plain Yogurt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Lettuce leaves, for garnish

INSTRUCTIONS

1. Place the spinach and water in a medium skillet and set over medium-low heat. Cook for 10 minutes. Remove and set in a colander to drain and cool for about 10 minutes. You should have about 1/2 cup (110 g) cooked spinach.
2. Slice the eggs in half lengthwise and carefully remove the cooked yolk, taking care not to break the whites.
3. Thoroughly mash the yolks with the spinach and the rest of the ingredients, except the lettuce leaves, in a bowl.
4. Stuff the white halves with the mixture, using enough to spread it across the entire surface of the whites and to form a dome over the whites to bring the eggs back to their original shape.
5. Line a serving platter with the lettuce leaves.
6. Arrange the eggs on the lettuce leaves and chill before serving.