Green Goddess Deviled Eggs
Servings: 10
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
Calories: 1532kcal | Carbohydrates: 21g | Protein: 86g | Fat: 122g | Saturated Fat: 33g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 41g | Trans Fat: 0.4g | Cholesterol: 2036mg | Sodium: 2994mg | Potassium: 1620mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5324IU | Vitamin C: 40mg | Calcium: 596mg | Iron: 16mg