Name: Green Goddess Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 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 -; Salt and pepper to taste -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Green Goddess Deviled Eggs

1. 6 large eggs -

2. 1/2 medium ripe avocado -

3. 3 tablespoons chopped flat leaf parsley leaves, plus extra whole leaves for garnish -

4. 2 tablespoons fresh chives, coarsely chopped -

5. 1 1/2 tablespoons chopped fresh tarragon leaves -

6. 1 tablespoon fresh lemon juice -

7. 2 tablespoons mayonnaise -

8. 1 tablespoon sour cream -

9. 1 teaspoon anchovy paste, or 1 small anchovy, minced finely or mashed with a fork -

10. 1/8 teaspoon fresh cracked pepper -

11. Salt and pepper to taste -

How to cook deliciously - Green Goddess Deviled Eggs

1. Stage

Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method , but the results don’t always peel easily.)

2. Stage

Prepare the filling: 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. 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 your liking.

3. Stage

Fill the eggs: Scoop the filling into a pastry bag fitted with a large star tip. Pipe the filling into the eggs. Alternatively, you can just scoop the filling with a couple of spoons into the eggs.

4. Stage

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