Green Goddess Deviled Eggs

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Savory green goddess dressing gives deviled eggs an herby overhaul.

By
Marianne Williams
Marianne Williams
Marianne Williams
Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms.
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Published on October 18, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Green Goddess Deviled Eggs on a gold surface
Photo:

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason 
Active Time:
15 mins
Total Time:
35 mins
Servings:
12

If you’re not already of huge fan of Green Goddess dressing, you will be after tasting these deviled eggs! A bounty of tender herbs—chives, tarragon, and parsley—get blended into the filling along with buttery avocado to yield deviled eggs that are the perfect blend of fresh and creamy. Their striking green color is sure to grab folks’ attention at your next party or potluck.

Ingredients

  • 6 large eggs

  • Ice

  • 3 Tbsp. thinly sliced fresh chives

  • 1 1/2 Tbsp. finely chopped fresh tarragon

  • 1 1/2 Tbsp. finely chopped fresh flat-leaf parsley

  • 1/2 tsp. grated lemon zest, plus 1 1/2 Tbsp. fresh juice (from 1 lemon), divided

  • 1 medium (6 oz.) avocado

  • 2 Tbsp. mayonnaise

  • 3/4 tsp. Dijon mustard

  • 1/4 tsp. kosher salt

Directions

  1. Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.

  2. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.

  3. Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.

  4. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water. Set aside.

  5. Stir together chives, tarragon, parsley, and lemon zest in a small bowl. Set aside. 

  6. Cut avocado in half lengthwise. Reserve 1 half for yolk mixture, and reserve remaining half for another use. Set aside.

  7. Cut eggs in half lengthwise, and carefully remove yolks. Mash together yolks, mayonnaise, avocado half, lemon juice, and mustard in a medium bowl. Add salt and 1/4 cup of the chive mixture. Stir well to combine.

  8. Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Top evenly with remaining chive mixture. Serve immediately.

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