Green Goddess Deviled Eggs
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Category
Appetizer
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Cusine
American
What do you need?
How to make?
Ingredients
6 large eggs
1/2 medium ripe avocado
3 tablespoons chopped flat leaf parsley leaves, plus extra whole leaves for garnish
2 tablespoons fresh chives, coarsely chopped
1 1/2 tablespoons chopped fresh tarragon leaves
1 tablespoon fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon anchovy paste, or 1 small anchovy, minced finely or mashed with a fork
1/8 teaspoon fresh cracked pepper
Salt and pepper to taste
Directions
To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.
Peel the eggs and cut them in half lengthwise. Scoop out the egg yolks and place them in the bowl of a food processor along with the remaining ingredients.
Process until smooth. It’s ok if there are still some noticeable chunks of green in the filling. Taste and add salt and pepper to your liking.
Scoop the filling into a pastry bag fitted with a large star tip. Pipe the filling into the eggs. Alternatively, you can just scoop the filling with a couple of spoons into the eggs.
Sprinkle the tops of the deviled eggs with extra parsley leaves. Crack some extra fresh pepper on top and serve.