These simple green goddess deviled eggs are brimming with fresh herbs and bright flavors. Their sophistication makes them ideal for special occasions like Easter, Mother’s Day, and more. Naturally gluten-free, vegetarian, and low carb/keto-friendly.
Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
What you’ll love about this recipe
- The fresh flavors! These unique eggs are packed full of fresh herbs including chives, parsley, and tarragon, as well as bright lemon juice, and fragrant garlic.
- It’s simple! One of the best things about deviled eggs is how simple they are to prepare. Although these are a tad bit fancier than your standard deviled eggs, they are not any more difficult to make ready. They only take about 30-minutes to prepare and don’t require much skill, so even a novice cook is sure to be successful.
- It’s perfect for entertaining! Since these green goddess deviled eggs are a bit more sophisticated than classic deviled eggs they are ideal for special occasions. Whether you serve them for Easter, Mother’s Day, or a bridal shower, they are sure to impress. They can even be made ahead of time to ease some of the pressure the day you are gathering and can be served for brunch, lunch, dinner, or simply for snacking.
Ingredients (+ notes & substitutions)
- Large eggs
- Mayonnaise: Full or light mayo.
- Sour cream: I like the little bit of tang that sour cream adds but you could replace it with more mayonnaise if you so choose.
- Fresh chives: For the yolk mixture as well as for garnishing.
- Fresh parsley
- Lemon juice: For brightness and balance. Fresh or bottled will work.
- Tarragon: If you have fresh tarragon available, I recommend using that. However, since the recipe calls for so little, using dried is perfectly acceptable. If you opt to use dried tarragon, you will only need 3/4 teaspoon as it is more concentrated in flavor.
- Garlic: One small/medium clove will be plenty.
- Black pepper: Preferably freshly cracked.
- Kosher salt
- Capers: These small green flower buds come pickled, adding a nice little pop of salt and acid to the dish in the form of garnishment. If you’re not a big fan of capers or don’t have any feel free to leave them out.
How to make green goddess deviled eggs? (+ tips)
1. Place the eggs in a saucepan and add enough water to cover them by about one inch. Bring to a boil, remove from heat, and cover. Allow the eggs to rest in the hot water for 12-14 minutes with the lid on then transfer to a bowl of ice water or run them under cold water until cool. ***If you have a different method for boiling eggs you are more than welcome to do it another way.
2. Peel the eggs, then slice them in half lengthwise. Remove the yolks and transfer them to the bowl of a food processor. Processing the yolk mixture in a food processor results in the creamiest texture. If you do not, however, own a food processor you can simply mash the yolks with a fork. ***A mini food processor works best.
3. Add the mayonnaise, sour cream, lemon juice, garlic, parsley, chives, tarragon, salt, and black pepper.
Pulse until smooth and combined. Add salt and black pepper to taste.
4. Pipe or spoon the yolk mixture into the egg whites, garnish with fresh chopped chives and capers (optional). ****For beautiful eggs, I highly recommend piping it in. I have included an Amazon link below for my favorite piping instrument. It’s super affordable and has all sorts of uses.
Serve immediately or refrigerate for later.
Although the eggs are best enjoyed within two days, they will keep refrigerated in an airtight container for up to four days.
Believed to have originated in San Fransisco, California in the 1920s this popular salad dressing is typically made up of mayonnaise, sour cream, a variety of fresh herbs, anchovy, black pepper, and lemon juice.
Most deviled eggs are keto-friendly and these green goddess deviled eggs are as well. A single serving actually contains zero total carbs, so load up and enjoy!!!!
More elevated appetizers for entertaining:
- Prosciutto Wrapped Goat Cheese Stuffed Peppadews: Goat cheese stuffed peppadews wrapped in prosciutto are a great holiday appetizer that can be prepped ahead. They come together in just 15-minutes, are simple to prepare with just three ingredients, and are gluten-free.
- Goat Cheese Log with Bacon Date Jam: Inspired by a favorite holiday appetizer, this goat cheese log with bacon date jam provides the same satisfaction as bacon-wrapped dates stuffed with goat cheese but is so much easier. It comes together in just 20-minutes and is naturally gluten-free.
- Whipped Goat Cheese Crostini with Cranberry Sauce & Prosciutto: Topped with prosciutto and cranberry sauce, these whipped goat cheese crostini are the perfect festive appetizer to serve this Thanksgiving or Christmas. With only a handful of ingredients, they are easily prepared in just 20 minutes.
If you make these green goddess deviled eggs I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 6 large eggs
- 1/8 cup mayonnaise
- 1/8 cup sour ceam
- 2 tablespoons fresh chives + more for garnishing
- 2 tablespoon fresh parsley
- 1 tablespoon lemon juice
- 1/2 tablespoon fresh tarragon leaves
- 1 clove garlic
- 1/4 teaspooon black pepper, preferably freshly cracked
- 1/4 teaspoon kosher salt
- Capers, for garnishing
- Place the eggs in a saucepan and add enough water to cover the eggs by about one inch. Bring to a boil, remove from heat, and cover. Allow the eggs to rest in the hot water for 12-14 minutes with the lid on then transfer to a bowl of ice water or run them under cold water until cool.
- Peel the eggs, then slice them in half lengthwise. Remove the yolks and transfer them to the bowl of a food processor.
- Add the mayonnaise, sour cream, lemon juice, garlic, parsley, chives, tarragon, salt, and black pepper and pulse until smooth and combined. Add salt and black pepper to taste.
- Pipe or spoon the yolk mixture into the egg whites, garnish with fresh chopped chives and capers (optional). Serve immediately or refrigerate for later.
- Storage: Although the eggs are best enjoyed within two days, they will keep refrigerated in an airtight container for up to four days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 93mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc