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Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
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
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6 large eggs
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Ice
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3 Tbsp. thinly sliced fresh chives
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1 1/2 Tbsp. finely chopped fresh tarragon
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1 1/2 Tbsp. finely chopped fresh flat-leaf parsley
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1/2 tsp. grated lemon zest, plus 1 1/2 Tbsp. fresh juice (from 1 lemon), divided
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1 medium (6 oz.) avocado
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2 Tbsp. mayonnaise
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3/4 tsp. Dijon mustard
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1/4 tsp. kosher salt
Directions
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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.
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Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.
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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.
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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.
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Stir together chives, tarragon, parsley, and lemon zest in a small bowl. Set aside.
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Cut avocado in half lengthwise. Reserve 1 half for yolk mixture, and reserve remaining half for another use. Set aside.
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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.
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Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Top evenly with remaining chive mixture. Serve immediately.