Green Goddess Deviled Eggs

Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.
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Green Goddess Deviled Eggs recipe

Green Goddess Deviled Eggs

TAKE IT TO GO: Pack eggs in an airtight container and keep refrigerated until ready to eat.

  • Duration
  • Prep Time
  • 12 halvesServings

Ingredients

  • 6 large hard-boiled eggs, peeled, halved lengthwise

    ½ small avocado, peeled and pitted

    3 tbsp avocado oil mayonnaise (TRY: Primal Kitchen Mayo made with Avocado Oil)

    2 tbsp chopped fresh tarragon

    1 tbsp each chopped fresh parsley and chives

    ½ tsp lemon zest + 2 tbsp fresh lemon juice

    ¼ tsp each sea salt and ground black pepper

Preparation

1. Spoon egg yolks into a food processor. Add remaining ingredients and process until just smooth.

2. With a tbsp measure, spoon mixture into egg white halves. (Alternatively, you can spoon the filling into a pastry bag and pipe it in.)

Nutrition Information

  • Serving Size: 2 halves
  • Calories: 150
  • Carbohydrate Content: 3 g
  • Cholesterol Content: 194 mg
  • Fat Content: 13 g
  • Fiber Content: 1 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 186 mg
  • Sugar Content: 1 g
  • Monounsaturated Fat Content: 7 g
  • Polyunsaturated Fat Content: 2 g