Name: Green Goddess Deviled Eggs
Prep time: 20 min
Total time: 35 min
Yield: 24
Ingredients: 12 large eggs; 1/4 c. fresh parsley, plus chopped parsley for garnish; 1/4 c. plain Greek yogurt; 2 tbsp. mayonnaise; 2 tsp. fresh tarragon; 1 tsp. grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon); 2 tsp. Worcestershire sauce; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; 2 scallions, sliced

Step 1Bring 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.

Step 2Peel 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.

Step 3Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites. Garnish with chopped parsley.

Green Goddess Deviled Eggs

Ingredients

Directions

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