Green Goddess Deviled Eggs

What better way to get your greens on than with this green goddess deviled egg recipe?! Just kidding, the only greens in this recipe are an avocado and some tarragon, but still – it’s delicious and packed with a whole lot of healthy fats.

Bring them to a summer party and be sure to make a few more for home – because these will go fast!

For added flair, use a star tip at the end of your pastry bag because using a spoon is for rookies. Another tip is to make the filling ahead of time and refrigerate. After you fill the eggs in, be sure to cover tightly so they stay fresh!

Green Goddess Deviled Eggs

Servings 24



  1. Halve the boiled eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.
  2. In a mixing bowl, mash the avocado well with a form, then add the yolks and mash to a smooth consistency.
  3. Add the mayonnaise, sour cream, garlic, tarragon, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.)
  4. Taste and season accordingly (salt).
  5. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
  6. Top each egg half with a tarragon leaf and a grind of fresh-cracked black pepper.

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