Œufs mimosa Green Goddess

Ingrédients

• 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

Préparation

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.