Easter is right around the corner, which is the perfect excuse to make these beautiful, and flavorful, Green Goddess Deviled Eggs. The filling has a creamy texture and is packed with fresh herbs and tangy lemon juice. You definitely won’t be able to eat just one of these festive, springtime deviled eggs.
Deviled eggs are one of those recipes that I love to eat, but for some reason I don’t make them very often. When I do make them, it is usually for a special occasion, like Easter, and then I’m left wondering why I don’t make them weekly. My green goddess deviled eggs are packed with so much flavor and perfect for spring. Be prepared for everyone to be asking you for the recipe.
Why You’ll Love These Green Deviled Eggs
- Packed with flavor – If you love green goddess flavors, you are definitely going to want to make these deviled eggs that are inspired by them. The deviled egg mixture is made with egg yolk, mayo, lemon juice and lots of fresh herbs.
- Perfect for easter – Easter is all about eggs and these green goddess deviled eggs will look great on the Easter table this year. They’re filled with fresh spring flavors and so pretty.
- Protein filled snack – One egg has six grams of protein in it, which makes these deviled eggs a great morning or afternoon snack. They’re also filled with lots of fresh herbs, which provide antioxidants.
Deviled Egg Recipe Tips
- Pipe out the deviled egg filling – This isn’t necessary at all, but if you’re making deviled eggs for a party and want them to look a little fancy, I would suggest adding the filling to a piping bag, with a tip, and piping it into each egg.
- Soak the eggs in beet juice – Again, this isn’t necessary either, but I love the color the eggs get when you soak the hard boiled eggs in beet juice for an hour or two. It turns the outsides bright pink and looks so nice with the green filling.
- Prep ahead tips – Deviled eggs can be prepped ahead of time. If making a few hours in advance, you can fully assemble the deviled eggs and then place them in the refrigerator, well covered with plastic wrap or foil. If making a day or so in advance, I would recommend storing the filling separate from the eggs and then piping it into the eggs just before serving.
Green Goddess Deviled Egg Recipe Ingredients
- Eggs – I like to use extra large eggs when making deviled eggs, just for the size, but any kind of eggs will work. The eggs get hard boiled and then peeled. If you want to save on time, you can buy hard-boiled eggs from the grocery store, usually in the deli section.
- Deviled Egg Filling – The green goddess deviled egg filling is made using the egg yolks, mayo, greek yogurt, dijon mustard, lemon juice, garlic and a combination of fresh herbs such as, parsley, taragon, chives, cilantro, mint, basil or dill. Pickled jalapeños can be added in for a little heat. Also seasoned with salt and pepper, to taste.
How To Make Deviled Eggs
- Prepare your hard boiled eggs. Once eggs are completely finished cooking and soaking in the ice bath, carefully peel the shells off. Make sure eggs are clean of any parts of membrane or shell and then cut them in half, from top to bottom.
- Remove all of the yolks from the centers and place them in a food processor. I used a small one, but a regular sized one will also work. Next, add in the mayonnaise, greek yogurt, dijon mustard, lemon juice, garlic and a pinch of salt. Turn the food processor on and blend until smooth, about 60 seconds. If you are having trouble getting it smooth, you can add in extra mayo, greek yogurt or lemon juice.
- Next, add in all of the fresh herbs, as well as pickled jalapenos, and blend again until mixture is smooth and fresh herbs are well mixed in. Season with any extra salt or black pepper, if needed.
- Arrange the empty egg whites onto a platter and then you can either spoon the mixture into each one, or you can add it to a piping bag and pipe it on. Add about 1 tablespoon to each one. Serve deviled eggs immediately, or cover and refrigerate until ready to serve.
Recipe Frequently Asked Questions
- This recipe is gluten-free.
- Unfortunately, this recipe can’t really be made vegan since it uses hard-boiled eggs.
- Can different herbs be used? Yes, you can use any fresh herbs you like in this recipe.
- How many deviled eggs does this recipe make? I used one dozen eggs, so that makes 24 deviled eggs.
- Can these be made ahead of time? Yes, you can make these green goddess deviled eggs about 2 days in advance. Make sure to store well in the refrigerator.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4-5 days.
- What if I don’t have a food processor or blender? You can manually mix the deviled egg filling together if you don’t have a food processor. Just mash the yolks well with a fork and then mix in the mayo, yogurt, dijon and lemon juice until smooth. Chop the herbs and garlic really finely and mix in.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Green Goddess Deviled Eggs
- Total Time: 50 minutes
- Yield: 24 Deviled Eggs 1x
- Diet: Gluten-Free, Vegetarian
Description
Easter is right around the corner, which is the perfect excuse to make these beautiful, and flavorful, Green Goddess Deviled Eggs. The filling has a creamy texture and is packed with fresh herbs and tangy lemon juice. You definitely won’t be able to eat just one of these festive, springtime deviled eggs.
Ingredients
- 12 extra large eggs, or whatever size you have
- 5 tablespoons plain, non-fat greek yogurt
- 4 tablespoons mayonnaise
- 1-2 tablespoons fresh lemon juice, I usually start with 1 and then add the second if needed
- 1 1/2 teaspoons dijon mustard
- 1 small clove garlic, roughly chopped
- 3/4 cup loosely packed chopped fresh herbs, whatever variety you like**
- 2-3 pickled jalapeno slices, depending on how much heat you want
- Salt and black pepper, to taste
Instructions
- Prepare your hard boiled eggs.* Once eggs are completely finished cooking and soaking in the ice bath, carefully peel the shells off. Make sure eggs are clean of any parts of membrane or shell and then cut them in half, from top to bottom.
- Remove all of the yolks from the centers and place them in a food processor. I used a small one, but a regular sized one will also work. Next, add in the mayonnaise, greek yogurt, dijon mustard, lemon juice, garlic and a pinch of salt. Turn the food processor on and blend until smooth, about 60 seconds. If you are having trouble getting it smooth, you can add in extra mayo, greek yogurt or lemon juice.
- Next, add in all of the fresh herbs, as well as pickled jalapenos, and blend again until mixture is smooth and fresh herbs are well mixed in. Season with any extra salt or black pepper, if needed.
- Arrange the empty egg whites onto a platter and then you can either spoon the mixture into each one, or you can add it to a piping bag and pipe it on. Add about 1 tablespoon to each one. Serve deviled eggs immediately, or cover and refrigerate until ready to serve. I like to add some fresh herb garnish to the top, just before serving.
Notes
*If you have a method that you always use, you can just use that. If not, here is how I make my hard boiled eggs: add eggs to a pot that is large enough to fit them in a single layer in the bottom. Cover eggs with cold water, I like to add at least an inch of water above the top of the eggs. Place a lid on the pot and turn the heat on high. Once water is boiling, set a timer for 4 minutes. After 4 minutes, turn the heat off and let eggs sit, with the lid on for 10 minutes. After 10 minutes, drain all the hot water out, refill with cold water and a few handfuls of ice cubes. Let eggs sit in the ice bath for at least 10 minutes before peeling.
**I used a combination of parsley, green onion, dill and basil. Other great options are: chives, mint, tarragon or cilantro.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Appetizer, Snack
- Method: Boiling
- Cuisine: American
Aesthetically, seems like a good time to use white pepper instead of black if you have it on hand. (Maybe use a bit less of it than you would black.)