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These Green Goddess Deviled Eggs are a fresh, herbaceous take on a classic appetizer that’s perfect for any warm weather gathering.
Over the years, I’ve made a bunch of dishes inspired by a traditional Green Goddess Salad like this Green Goddess Pasta Salad, my Green Goddess Party Sandwiches, or this Little Gem Salad with Tarragon Green Goddess. This recipe is my latest riff and I couldn’t be more obsessed.
Rather than the usual mayo and mustard filling that you find in classic deviled eggs, I blend the yolks with Greek yogurt, mayo, and tons of fresh herbs, capers, and lemon zest to invoke the flavors of green goddess dressing. Then, I top each egg with a crispy piece of prosciutto, which makes them even more savory and delicious. (Of course, you could leave it off for a vegetarian-friendly bite). Not only are these deviled eggs packed with flavor, the contrast of colors is beautiful and sure to please every guest!
ingredients:
- Large Eggs
- Prosciutto
- Avocado Oil Mayonnaise
- Greek Yogurt
- Garlic
- Green Onions
- Capers
- Fresh Tarragon
- Fresh Basil
- Fresh Chives
- Fresh Dill
- Lemon Zest
- Freshly Squeezed Lemon Juice
- White Wine Vinegar
- Kosher Salt
- Freshly Ground Black Pepper
- Flaky Salt
step-by-step:
step one: Cook the eggs
Bring a large pot filled about halfway full with water to a boil. When the water comes to a boil, gently lower the eggs into the pot (I use a ladle for this) and boil for 11 minutes. While the eggs boil, draw an ice bath (a large bowl of ice water) for the eggs. Immediately following the cook time, transfer the eggs to the ice bath and let cool for 10 minutes.
step two: COOK THE prosciutto
While the eggs are boiling, bake the prosciutto. Preheat the oven to 400°F. Line a baking sheet with parchment and arrange the sliced prosciutto in a single layer. Bake until crisp, about 10 minutes. Once the slices are crispy, remove from the oven and transfer to a paper towel-lined plate. Set aside.
step three: Make the filling
Peel the hard-boiled eggs and slice lengthwise. Gently scoop out the yolks (I use a teaspoon for this).
In a wide-mouth jar using an immersion blender, or in a food processor, add the yolks, mayo, Greek yogurt, garlic, green onions, capers, tarragon, basil, chives, dill, lemon zest, lemon juice, white wine vinegar, salt, and pepper. Pulse for about 20 seconds until the mixture is smooth.
step four: Assemble the deviled eggs
Spoon the filling mixture into a quart-sized ziploc bag. Make a small incision and cut the tip off the bottom corner of the bag. Gently squeeze the filling into each cavity of the egg whites until each is evenly filled.
Break the cooled prosciutto into shards and top each egg with a piece of prosciutto. Garnish with more chives, dill, and flaky salt.
recipe faqs:
Green Goddess Dressing is made with a whole bunch of fresh herbs like parsley, tarragon, chives, plus lemon juice, vinegar, and mayonnaise. Sometimes people add delicate leafy greens like spinach or watercress to the dressing, too.
You can use bacon or pancetta instead of prosciutto, but you may need to adjust the cook time, depending on how thick the slices are, but the rich and salty flavor will be just as delicious. You can also omit entirely!
Placing freshly cooked hard boiled eggs in an ice bath will not only make it easier to handle them, but it also makes it easy to peel the shell. Once they’ve cooled, gently tap and roll the egg on a cutting board until the shell starts to crack. Use your fingers to peel the shell away from the egg white, being mindful of any tiny pieces of shell that may stick to the whites.
Whether you’re hosting or attending a potluck party, I hope you and your loved ones enjoy these Green Goddess Deviled Eggs! Comment below once you try them!
Looking for more crowd-friendly appetizer recipes? Try these!
Bacon Apricot Zingers with Blue Cheese Drizzle
Green Goddess Deviled Eggs
Ingredients
For the Eggs:
- 12 large eggs
For the Prosciutto:
- 5 slices prosciutto
For the Filling:
- 1/4 cup avocado oil mayonnaise
- 1/4 cup full fat Greek yogurt
- 1 garlic clove, peeled and roughly chopped
- 1/4 cup chopped green onions, (from about 2 green onions), trimmed
- 1 tablespoon capers, drained and rinsed
- 2 tablespoons finely chopped tarragon
- 2 tablespoons finely chopped basil
- 1/4 cup finely chopped chives, plus more to garnish
- 1/4 cup chopped fresh dill, plus more to garnish
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
For the Eggs:
- Bring a large pot filled about halfway full with water to a boil. When the water comes to a boil, gently lower the eggs into the pot (I use a ladle for this) and boil for 11 minutes. While the eggs boil, draw an ice bath (a large bowl of ice water) for the eggs. Immediately following the cook time, transfer the eggs to the ice bath and let cool for 10 minutes.
For the Prosciutto:
- While the eggs are boiling, bake the prosciutto. Preheat the oven to 400°F. Line a baking sheet with parchment and arrange the sliced prosciutto in a single layer. Bake until crisp, about 10 minutes. Once the slices are crispy, remove from the oven and transfer to a paper towel-lined plate. Set aside.
For the Filling:
- Peel the hard boiled eggs and slice lengthwise. Gently scoop out the yolks (I use a teaspoon for this).
- In a wide-mouth jar using an immersion-blender, or in a food processor, add the yolks, mayonnaise, Greek yogurt, garlic, green onions, capers, tarragon, basil, chives, dill, lemon zest, lemon juice, white wine vinegar, salt, and pepper. Pulse for about 20 seconds until the mixture is smooth.
To Assemble:
- Spoon the filling into a quart-sized ziploc bag. Make a small incision and cut the tip off the bottom corner of the bag. Gently squeeze the mixture into each cavity of the egg whites until each is evenly filled.
- Break the cooled prosciutto into shards and top each egg with a piece of prosciutto. Garnish with more chives, dill, and flaky salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
For dairy free, would you sub the Greek yogurt for DF yogurt or double the mayo?