Green Goddess Deviled Eggs

Ingredients

  • 6 large eggs
  • 3 tbsp mayonnaise (or Greek yogurt for a lighter version)
  • 1 tsp Dijon mustard
  • 1½ tsp Green Goddess seasoning blend
  • 1 tsp lemon juice (freshly squeezed)
  • 1 tbsp finely chopped fresh parsley or chives (optional for extra herb pop)
  • Salt to taste
  • Black pepper, to taste
  • Green onion (optional, for garnish)

Method

  1. Place eggs in a pot and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath and peel once cool.
  2. Cut eggs in half lengthwise and scoop yolks into a bowl. Mash the yolks with mayo, Dijon, Green Goddess seasoning, lemon juice, and a pinch of salt and pepper. Mix until smooth and creamy. Stir in chopped herbs if using.
  3. Spoon or pipe the filling back into the egg whites.
  4. Top with green onion, extra Green Goddess sprinkle, or a little paprika.
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