Green Goddess Deviled Eggs

Full of amazing flavor and texture, these Green Goddess Deviled Eggs will blow your mind! With a variety of ingredients you might not expect in deviled eggs, like greek yogurt, they are not only a healthier alternative, but a tastier one. They are great for an on the go snack, lunch, make ahead appetizer, or a side for dinner. They are so good we ate them all! Yup – just the two of us (even our parents didn’t get to try them the first time we made them). So enjoy, and if your like us, you will make these over and over again. essay on human rights and fighting terrorism 1984 book essay topics great sat essays reflective essay examples on english help on dbq essay free wp thesis themes click here csu college admissions essay comparing job offers essay click here qub coursework cover sheet essay questions siddhartha buddhistchristianity essay see how to write family history example essay mail follow link viagra kaufen in frankreich essay on role of media in economic development college essay for jmu fosfatidilserina 100mg clomid buy generic accutane go to link watch critical essays on short stories essays civil and moral bacon Makes: 10 deviled eggs

What You’ll Need

• 5 eggs

• 1/2 ripe avocado

• 1/4 cup finely chopped and washed parsley

• 1/2 tablespoon lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon picante salt seasoning (if you don’t have this, you can make a batch using salt, jalapeño powder, garlic powder, dried cilantro, and dried oregano)

• 1/4 teaspoon minced garlic

• 2 tablespoons greek yogurt

To Make

Fill a sauce pan with water and bring to a boil. Cook the eggs for 8-9 minutes. Place the eggs in an ice water bath then carefully peel and slice in half. Scoop out the yolks and add to a medium sized bowl along with the avocado, parsley, lemon juice, salt, picante salt seasoning, garlic, and yogurt. Mash the mixture until creamy. Using a piping bag (if you don’t have this you can use a regular ziplock sandwich bag and cut a hole at the end), evenly distribute the filling in the hole of the whites of the egg. Top with some more fresh parsley and enjoy!

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