thepioneerwoman
Green Goddess Deviled Eggs
Green Goddess Deviled Eggs made with tangy Greek yogurt, mayonnaise, and plenty of fresh tarragon make a pretty green-hued appetizer for any Spring party.
👥 24 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●food processor
📝 Preparation Steps
1
Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for ⏱️ 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about ⏱️ 10 minutes.
large eggs12
2
Peel the eggs, cut in half lengthwise, and scoop out the yolks into a food processor. Add the parsley, yogurt, mayonnaise, tarragon, lemon zest, lemon juice, Worcestershire sauce, salt, pepper, and scallions and process until smooth, about ⏱️ 1 minute.
large eggs12
3
Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites. Garnish with chopped parsley.
Nutrition Facts
calories
1154 Calories
fat Content
83 g
fiber Content
2 g
sugar Content
7 g
sodium Content
1791 mg
protein Content
83 g
trans Fat Content
0 g
cholesterol Content
2253 mg
carbohydrate Content
12 g
saturated Fat Content
25 g
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