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Green Goddess Deviled Eggs
Green Goddess Deviled Eggs
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spring-inspired deviled eggs filled with avocado, fresh herbs, and citrus zest - a refreshing twist for Easter or any spring event.
Ingredients:
  • Salt and pepper to taste
  • 6 large eggs
  • 1/2 medium ripe avocado
  • 3 tablespoons chopped flat leaf parsley leaves, plus extra whole leaves for garnish
  • 2 tablespoons fresh chives, coarsely chopped
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon anchovy paste, or 1 small anchovy, minced finely or mashed with a fork
  • 1/8 teaspoon fresh cracked pepper
Instructions:
  • For easy-to-peel hard-boiled eggs, steam on the stovetop, use a pressure cooker, or opt for the traditional boiling method knowing shells may not always peel easily.
  • For the filling, peel the eggs, cut them in half lengthwise, and remove the yolks. Put the egg yolks along with the other ingredients in a food processor. Blend until smooth, keeping some green chunks for texture. Season with salt and pepper to taste.
  • Fill the eggs: Transfer the filling into a pastry bag with a large star tip, then pipe it into the eggs. Or simply use spoons to fill the eggs with the mixture.
  • To finish: Top the deviled eggs with additional parsley leaves and a sprinkle of freshly cracked pepper before serving.

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