Green Goddess Deviled Eggs Recipe

These Green Goddess deviled eggs feature all of the creamy, herby goodness of the iconic dressing, all piled into egg whites and topped with herbs.

📝 Ingredients

• 6 eggs
• 1 tablespoon mayonnaise
• 2 tablespoons Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon torn basil
• 1 tablespoon + 1/2 teaspoon thinly sliced chives, divided
• 1 tablespoon + 1/2 teaspoon chopped dill, divided
• 1/2 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 24 nonpareil capers

👨‍🍳 Instructions

1. 1Place the eggs in a medium saucepan. Pour in just enough water to fully cover the eggs.
2. 2Place the pan over medium-high heat and let the water come to a boil.
3. 3Meanwhile, fill a mixing bowl with water and ice to create an ice bath.
4. 4Once the water is boiling, take the pan off heat and cover it. Set a timer for 10 minutes.
5. 5After 10 minutes, transfer the eggs to the ice bath. Allow the eggs to sit in the ice bath until they are completely cool, about 10 more minutes.
6. 6Remove the eggs from the water and peel them.
7. 7Slice the eggs in half lengthwise and carefully separate the whites and yolks.
8. 8Place the yolks in a jar or tall container suitable for an immersion blender (alternatively you can use a food processor).
9. 9Add the mayonnaise, Greek yogurt, lemon juice, parsley, basil, 1 tablespoon chives, 1 tablespoon dill, garlic, salt, and black pepper to container with the yolks.
10. 10Blend until smooth with an immersion blender. Add a very small amount of water if needed to help get a smooth but thick consistency.
11. 11Place the egg whites on a serving dish and divide the filling equally among the eggs with spoon (or piping bag).
12. 12Garnish each deviled egg with 2 capers and sprinkle the remaining chives and dill over all of the eggs before serving.