These devilish green goddess eggs are the flavor of spring! Bursting with fresh herbs, avocado, and lemon juice, they’re perfect for Easter, Mother’s Day, or any spring (or summer!) gathering.
When I first had a salad with Green Goddess dressing, I was blown away. The dressing was invented in a small restaurant in my hometown of St. Louis, half a country from California.
Back when I tried it in the early 1990s, St. Louis wasn’t known for its farm-to-table, seasonal, and local food ethics. But this restaurant catered more to a hippie clientele, and the name “green goddess” seemed appropriate.
What is Green Goddess Dressing?
Of course, the name Green Goddess evokes a statuesque woman, a kind of princess from Mother Earth, so it makes sense that it’s loaded with freshly grown herbs. Parsley, tarragon and chives mixed together make the dressing ideal for a spring salad.
But this herbal blend also adds shine to classic deviled eggs! Do not substitute fresh herbs for dried herbs in this recipe—the flavor will become bland. Fresh herbs are key to making these deviled eggs.
There are anchovies in Green Goddess Dressing?
Anchovy is a classic addition to Green Goddess dressing and I’ve added it to this recipe as well. The anchovy adds a salty umami dimension, but the small amount doesn’t make the filling taste fishy at all.
However, if you’re really against anchovies or want to make this recipe vegetarian, Feel free to omit it and substitute 2 or 3 Kalamata olives, or just add 1/2 teaspoon of salt. If you use salt, the deviled eggs don’t quite have the same depth of flavor, but they’re still great.
How to Make the Best Hard Boiled Eggs
Devil Eggs are a crowd favorite for just about any buffet or party. But all Deviled Eggs start out as hard-boiled eggs. I have found that the easiest and best way to make hard boiled eggs is with a pressure cooker. The shells magically practically slide off the egg!
But if you don’t have a pressure cooker, you can steam your eggs, which also makes for a great hard boiled egg. Steaming also results in an easier-to-peel egg than the traditional cooking method. Either way, your deviled eggs will look perfect with great hard-boiled eggs.
Make Ahead Deviled Eggs
In addition to the herbs, these Green Goddess Deviled Eggs use avocado to give them a creamy green color with a rich, buttery (but not heavy) texture. You don’t taste the avocado as much as you feel when you bite into the egg and its creamy filling.
Although avocados brown quickly, there’s enough lemon juice and acidity in the filling to make these eggs up to 24 hours ahead of time. Just make the filling and store it in a sealed plastic bag to avoid air exposure. Inject the eggs right before serving!
If you want to inject the eggs ahead of time, place them in a plastic container with a lid and serve within 8 hours.
Check out these other Deviled Egg recipes!
- Boiled eggs with horseradish and dill
- Buffalo Blue Cheese Deviled Eggs
- Deviled Eggs with Sour Cream and Bacon
- Eggs with guacamole devil
- Eggs with Kimchi Devil
Eggs of the Green Goddess Deviled
You can easily double this recipe if you’re feeding a crowd.
ingredients
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6 large eggs
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1/2 medium ripe avocado
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3 tablespoons chopped flat-leaf parsley leaves, plus additional whole leaves for garnish
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2 tablespoons fresh chives, roughly chopped
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1 1/2 tablespoons chopped fresh tarragon leaves
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1 tablespoon fresh lemon juice
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2 tablespoons mayonnaise
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1 tablespoon sour cream
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1 teaspoon anchovy paste or 1 small anchovy, finely chopped or mashed with a fork
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1/8 teaspoon freshly ground pepper
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salt and pepper to taste
special equipment
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food processor
method
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Hard boil eggs:
To hard boil the eggs and ensure you can easily remove the shell, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional cooking method, but the results aren’t always easy to peel.)
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Preparation of the filling:
Peel the eggs and cut in half lengthways. Scoop out the yolks and place them in the bowl of a food processor along with the remaining ingredients.
Process until smooth. It’s okay if there are still a few visible bits of green in the filling. Taste and add salt and pepper to taste.
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Fill Eggs:
Place the filling in a piping bag fitted with a large star nozzle. Squirt the filling into the eggs. Alternatively, you can simply scoop the filling into the eggs with a couple of spoons.
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Garnish and serve:
Sprinkle the tops of the deviled eggs with additional parsley leaves. Crack some extra fresh pepper on top and serve.
