Deviled eggs are baked, just until hot, on top of a bed of fine noodles mixed with creamed spinach and tarragon wine vinegar.

Deviled Eggs Florentine

2 cups (4 ounces) fine noodles
1 (10-ounce) package frozen creamed spinach, thawed
1 1/3 tablespoons tarragon wine vinegar
3 hard-cooked eggs
1 tablespoon finely chopped green onion with top, optional
1 tablespoon mayonnaise
1 1/2 teaspoons milk
1/8 teaspoon salt, optional
Diced red pepper, optional

1. Cook noodles according to package directions. Drain.
2. In shallow 1 1/2 quart casserole, stir together cooked noodles, spinach, and vinegar. Spread evenly across bottom of casserole.
3. Cut eggs in half lengthwise. Remove yolks and set whites aside.
4. In small bowl, mash yolks with fork. Stir in onion, if desired, mayonnaise, milk, and salt, if desired, until well blended. With spoon, fork, or pastry bag, refill whites, using about 1 tablespoon yolk mixture for each egg half.
5. Gently press filled egg halves into spinach mixture. Cover with lid or aluminum foil.
6. Bake in preheated 350°F (175°C) oven until hot throughout, about 15 to 20 minutes.; Garnish with pepper, if desired.

Makes 2 to 3 servings.

Adapted Recipe and photograph provided courtesy of the American Egg Board.