Green Goddess Deviled Eggs
MAKES 12 HALVES. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 15 MINUTES.
Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.
6 large hard-boiled eggs, peeled, halved lengthwise
½ small avocado, peeled and pitted
3 tbsp avocado oil mayonnaise (TRY: Primal Kitchen Mayo made with Avocado Oil)
2 tbsp chopped fresh tarragon
1 tbsp each chopped fresh parsley and chives
½ tsp lemon zest + 2 tbsp fresh lemon juice
¼ tsp each sea salt and ground black pepper
1. Spoon egg yolks into a food processor. Add remaining ingredients and process until just smooth.
2. With a tbsp measure, spoon mixture into egg white halves. (Alternatively, you can spoon the filling into a pastry bag and pipe it in.)
PER SERVING (2 halves): Calories: 150, Total Fat: 13 g, Sat. Fat: 3 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 2 g, Carbs: 3 g, Fiber: 1 g, Sugars: 1 g, Protein: 7 g, Sodium: 186 mg, Cholesterol: 194 mg