Green Goddess Deviled Eggs with Fresh Spring Herbs
These vibrant deviled eggs feature a creamy avocado and herb-packed filling that celebrates the fresh flavors of spring. Perfect for Easter brunch, picnics, or as an elegant appetizer that's as beautiful as it is delicious.
Ingredients
- 6 large eggs
- 1 ripe avocado, halved and pitted
- 3 tablespoons Greek yogurt
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon lemon juice
- 1 small clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Extra chives for garnish
- Microgreens for garnish
Instructions
Place eggs in a single layer in a saucepan and cover with cold water by 2cm. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 10-12 minutes.
Transfer eggs to an ice bath and let cool for 5 minutes. Peel eggs carefully and slice in half lengthwise.
Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
Scoop the avocado flesh into the bowl with the egg yolks. Add Greek yogurt, lemon juice, garlic, and Dijon mustard.
Mash and mix the yolk mixture until smooth using a fork or hand mixer. Fold in the chopped chives, parsley, dill, and tarragon.
Season with salt and pepper, adjusting to taste. Transfer the filling to a piping bag fitted with a star tip, or use a zip-lock bag with the corner cut off.
Pipe the green goddess filling generously into each egg white half, creating decorative swirls.
Garnish each deviled egg with extra chopped chives and a small pinch of microgreens. Refrigerate until ready to serve, up to 4 hours.
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