Thick Brush Stroke

Green Goddess Deviled Eggs

1. 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.

2. Peel the eggs, then slice them in half lengthwise. Remove the yolks and transfer them to the bowl of a food processor. 3. Add the mayonnaise, sour cream, lemon juice, garlic, parsley, chives, tarragon, salt, and black pepper. 

Pulse until smooth and combined and add salt and black pepper to taste.

4. Pipe or spoon the yolk mixture into the egg whites, and garnish with fresh chopped chives and capers (optional). Serve immediately or refrigerate for later.

"These sophisticated deviled eggs are perfect for special occasions."