Green Goddess Deviled Eggs

Creamy, herby Green Goddess dressing gets turned into a tasty summertime app.
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Green Goddess Deviled Eggs

Recipe by Tracey Seaman

This recipe originally appeared in our Summer 2020 issue. Get the magazine here

Start to Finish: 30 minutes

Servings: Makes 16 eggs


  • 8 large eggs
  • 1/2 tsp. baking soda
  • 1/2 cup mayonnaise
  • 1 tsp. Dijon mustard
  • 1/2 tsp. anchovy paste
  • 3 tbsp. chopped fresh chives
  • 2 tbsp. chopped fresh flat-leaf parsley
  • 1 tsp. chopped fresh tarragon


In large pan, cover eggs with cold water; add baking soda. Cover and bring to a boil over medium-high. Turn off heat. Leave pan covered for 10 minutes. Drain eggs, add ice water to the pan, and let stand until the eggs are cold. Peel and halve eggs. Push yolks through a fine-mesh sieve set over a bowl. Stir in the mayo, mustard, anchovy paste, and most of the herbs; season. Pipe or spoon yolks into whites. Garnish with remaining herbs. Makes 16.

Tip: For a different deviled egg look, halve the eggs crosswise instead of lengthwise. Cut a small slice off the round end of each white to help them stand up.