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

12 halves
Prep Time
15 min
15 min


  • 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


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