Green Goddess Deviled Eggs Recipe

Green Goddess Deviled Eggs Recipe

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.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 6large eggs
  • ½medium ripe avocado
  • 3tbspflat leaf parsley leaves,plus extra whole leaves for garnish, chopped
  • 2tbspfresh chives,coarsely chopped
  • tbspfresh tarragon leaves,chopped
  • 1tbspfresh lemon juice
  • 2tbspmayonnaise
  • 1tbspsour cream
  • 1tspanchovy paste,or 1 small anchovy, minced finely or mashed with a fork
  • tspfresh cracked pepper
  • salt and pepper,to taste


  1. 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.)

  2. 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.

  3. 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.

  4. 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.

  5. Sprinkle the tops of the deviled eggs with extra parsley leaves. Crack some extra fresh pepper on top and serve.


  • 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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