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Green Goddess Devilled Eggs

Green Goddess Devilled Eggs


No party would be complete without devilled eggs! Enjoy this fresh and easy version from Canadian Living's Annabelle Waugh. Garnishing the eggs 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.

Green Goddess Devilled Eggs


12 eggs
1/2 cup (125 mL) light mayonnaise
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) pepper
pinch each salt and cayenne pepper
1/3 cup (75 mL) chopped fresh tarragon
1/3 cup (75 mL) chopped fresh chives
1/4 cup (60 mL) chopped fresh parsley


  1. 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.
  2. Makeahead: Refrigerate for up to 2 days.
  3. Peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl of food processor. Cover and set egg whites aside on platter.
  4. 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.
  5. 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.
  6. Garnish with remaining chives.

From Canadian Living Magazine: December 2013

Yield: 24 pieces


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