Tested till perfect Green Goddess Devilled Eggs
Green Goddess Devilled Eggs
Photography by John Cullen

Green Goddess Devilled Eggs

No party would be complete without devilled eggs. Garnishing them with fresh chives or parsley gives guests an indication of the seasonings in the filling. To make egg peeling easier, add 1 tsp baking soda to the boiling water.

By Annabelle Waugh, Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: December 2013

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 24 pieces


  • 12 12eggeggs
  • 1/2 cup 1/2cuplight mayonnaise
  • 1 tbsp 1tbspDijon mustard
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tsppepper
  • Pinch Pincheach salt, and cayenne pepper
  • 1/3 cup 1/3cupchopped fresh tarragon
  • 1/3 cup 1/3cupchopped fresh chives
  • 1/4 cup 1/4cupchopped fresh parsley
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In saucepan, pour in enough cold water to come at least 1 inch (2.5 cm) above eggs; bring to boil. Remove from heat; cover and let stand for 12 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again.

Makeahead: Refrigerate for up to 2 days.

Peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl of food processor. Cover and set egg whites aside on platter.

Add mayonnaise, mustard, lemon juice, pepper, salt and cayenne pepper to egg yolks; purée until smooth. Scrape into bowl; fold in tarragon, all but 2 tsp of the chives, and the parsley.

Using piping bag fitted with 1-inch (2.5 cm) plain tip (or plastic bag with corner snipped off), pipe yolk mixture into hollows of whites.

Garnish with remaining chives.

Nutritional Information per piece: about

cal 54 pro 3g total fat 4g sat. fat 1g
carb 1g dietary fibre 0 sugar 0 chol 93mg
sodium 74mg potassium 41mg


calcium 1 iron 4 vit A 6 vit C 2
folate 7
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