Green Goddess Deviled Eggs

 Green Goddess Deviled Eggs are a vibrant twist on the classic deviled eggs, incorporating the fresh and tangy flavors of the Green Goddess dressing. The filling is creamy and flavorful, with a hint of herbs like parsley, tarragon, and chives, making these deviled eggs a unique and tasty appetizer for any gathering.

Here’s how to make Green Goddess Deviled Eggs:

Green Goddess Deviled Eggs Recipe

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons Green Goddess dressing (store-bought or homemade, recipe below)
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh tarragon, finely chopped (optional)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon capers, chopped (optional)
• 1-2 teaspoons olive oil (for garnish)
• Fresh herbs (chives, parsley, tarragon) for garnish
• A pinch of paprika or cayenne pepper for garnish (optional)

Instructions:

1. Hard boil the eggs:

• Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
• Once the water boils, reduce the heat and let the eggs simmer for about 10 minutes. Afterward, transfer the eggs to a bowl of ice water and let them cool for about 5-10 minutes.
• Peel the eggs once they are cool enough to handle.

2. Prepare the filling:

• Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.
• Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, Green Goddess dressing, lemon juice, parsley, chives, and tarragon (if using). Mix everything together until smooth and well-combined.
• Season with salt and freshly ground black pepper to taste.

3. Stuff the egg whites:

• Spoon or pipe the egg yolk mixture back into the hollowed egg whites. If you want a decorative touch, you can use a piping bag with a star tip for a more elegant presentation.

4. Garnish and serve:

• Drizzle a little olive oil over the deviled eggs for a touch of richness.
• Garnish with additional fresh herbs, capers (optional), and a pinch of paprika or cayenne pepper for color and a bit of heat.
• Serve immediately, or refrigerate until ready to serve. These are best enjoyed chilled.

Homemade Green Goddess Dressing (optional):

If you'd like to make your own Green Goddess dressing for this recipe, here’s a simple version:

Ingredients for Green Goddess Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon lemon juice
• 1 teaspoon anchovy paste (or 2 anchovy fillets, finely minced)
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions for Green Goddess Dressing:

1. In a blender or food processor, combine the mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, anchovy paste, and garlic.
2. Blend until smooth. Season with salt and pepper to taste.
3. Store in the refrigerator until ready to use.

Tips:

• Make ahead: These deviled eggs can be made ahead of time and stored in the refrigerator for up to 2 days.
• Vegan alternative: For a vegan version, substitute the eggs with avocado or silken tofu to create a creamy filling, and use a vegan Green Goddess dressing.
• Additional toppings: You can top the deviled eggs with crispy bacon bits, chopped olives, or a drizzle of balsamic glaze for extra flavor.

Green Goddess Deviled Eggs are a flavorful, herby twist on a classic dish, perfect for spring and summer gatherings, brunches, or holiday celebrations. Enjoy the fresh, zesty taste with every bite!