Green Goddess Devilled Eggs Green Goddess Devilled Eggs

Green Goddess Devilled Eggs image Image by: Green Goddess Devilled Eggs image Author: Canadian Living

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.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2013



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 facts per piece: about

  • Fibre trace
  • Sodium 74 mg
  • Sugars trace
  • Protein 3 g
  • Calories 54.0
  • Total fat 4 g
  • Potassium 41 mg
  • Cholesterol 93 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 6.0
  • Vitamin C 2.0
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Green Goddess Devilled Eggs