How To Make Green Goddess Deviled Eggs
For these delicious deviled eggs, the yolks are mixed with avocado, greens, and mayo to make a creamy, fresh twist to the classic appetizer.
Serves:
Ingredients
- 6large eggs
- ½medium ripe avocado
- 3tbspflat leaf parsley leaves,plus extra whole leaves for garnish, chopped
- 2tbspfresh chives,coarsely chopped
- 1½tbspfresh tarragon leaves,chopped
- 1tbspfresh lemon juice
- 2tbspmayonnaise
- 1tbspsour cream
- 1tspanchovy paste,or 1 small anchovy, minced finely or mashed with a fork
- ⅛tspfresh cracked pepper
- salt and pepper,to taste
Instructions
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To hard-boil the eggs and easily remove the shells, steam them on the stovetop or in a pressure cooker. (Alternatively, cook the eggs using the traditional boiling method, but the results don’t always peel easily.)
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Peel the eggs and cut them in half lengthwise. Scoop out the egg yolks and place them in the bowl of a food processor along with the remaining ingredients.
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Process until smooth. It’s ok if there are still some noticeable chunks of green in the filling. Taste and add salt and pepper to taste.
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Scoop the filling into a pastry bag fitted with a large star tip. Pipe the filling into the eggs. Alternatively, just scoop the filling with a couple of spoons into the eggs.
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Sprinkle the tops of the deviled eggs with extra parsley leaves. Crack some extra fresh pepper on top and serve.
Nutrition
- Calories: 70.50kcal
- Fat: 5.73g
- Saturated Fat: 1.37g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.27g
- Polyunsaturated Fat: 1.77g
- Carbohydrates: 1.35g
- Fiber: 0.67g
- Sugar: 0.23g
- Protein: 3.56g
- Cholesterol: 94.74mg
- Sodium: 93.71mg
- Calcium: 22.97mg
- Potassium: 97.84mg
- Iron: 0.68mg
- Vitamin A: 48.17µg
- Vitamin C: 3.05mg
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