These Green Goddess Deviled Eggs are a bright, herb-forward twist on the classic appetizer—perfect for spring and summer gatherings, brunches, potlucks, or whenever you want a fresh, crowd-pleasing starter. Creamy yolks are blended with Greek yogurt, mayonnaise, lemon, capers, and a generous mix of fresh herbs to evoke the signature Green Goddess flavor. Each egg is finished with a crisp shard of prosciutto for a savory contrast; omit the prosciutto for a vegetarian option.
This recipe leans into bright herbs—tarragon, basil, chives, and dill—alongside capers, lemon zest and juice, and a touch of vinegar to balance the richness of egg yolks and mayonnaise. Greek yogurt adds tang and lightness, while prosciutto provides a salty, crunchy finish when baked until crisp. The result is colorful, flavorful, and easy to make ahead.
Ingredients
- 12 large eggs
- 5 slices prosciutto (optional; substitute with bacon or pancetta)
- 1/4 cup avocado oil mayonnaise
- 1/4 cup full-fat Greek yogurt
- 1 garlic clove, peeled and roughly chopped
- 1/4 cup chopped green onions (about 2 green onions), trimmed
- 1 tablespoon capers, drained and rinsed
- 2 tablespoons finely chopped tarragon
- 2 tablespoons finely chopped basil
- 1/4 cup finely chopped chives, plus more to garnish
- 1/4 cup chopped fresh dill, plus more to garnish
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Flaky salt for finishing
Step-by-step
Step one: Cook the eggs
Fill a large pot about halfway with water and bring to a rolling boil. Gently lower the eggs into the boiling water (a ladle helps) and cook for 11 minutes for fully set yolks. While the eggs cook, prepare an ice bath—a large bowl filled with ice and cold water. When the cook time is complete, transfer the eggs immediately to the ice bath and let cool for 10 minutes. This stops the cooking and makes peeling easier.
Step two: Bake the prosciutto (optional)
Preheat the oven to 400°F. Line a baking sheet with parchment and lay the prosciutto slices flat in a single layer. Bake until crisp, about 8–12 minutes depending on thickness. Remove the prosciutto to a paper towel-lined plate to drain and cool, then break into small shards for topping.
Step three: Make the filling
Peel the cooled eggs and slice each in half lengthwise. Gently scoop the yolks into a bowl or into the container you’ll use with an immersion blender. Add the mayonnaise, Greek yogurt, garlic, green onions, capers, tarragon, basil, chives, dill, lemon zest, lemon juice, white wine vinegar, salt, and pepper. Using an immersion blender or a food processor, blend until smooth and creamy, about 15–30 seconds. Taste and adjust seasoning if needed—add a touch more lemon for brightness or a pinch more salt for balance.
Step four: Assemble
Transfer the filling to a piping bag or a quart-sized zip-top bag with the corner snipped off. Pipe or spoon the mixture into each egg white cavity, filling evenly. Top each deviled egg with a shard of crispy prosciutto (or omit for vegetarian). Finish with extra chives, dill, and a sprinkle of flaky salt for texture and pop of flavor.
Tips & Variations
- Make ahead: You can prepare the filling and prosciutto a day ahead and store separately in the refrigerator. Fill the eggs a few hours before serving for best texture.
- Vegetarian option: Skip the prosciutto and add extra herbs or a sprinkle of smoked paprika for smokiness.
- Substitutions: If you don’t have tarragon, use more basil or parsley. Pancetta or thin bacon slices work well in place of prosciutto.
- Peeling eggs: An ice bath after cooking helps the shells come off cleanly. Gently tap and roll each egg on a hard surface before peeling.
Recipe FAQs
Green Goddess dressing is a herb-forward sauce traditionally made from fresh herbs such as parsley, tarragon, and chives mixed with mayonnaise, lemon juice, and vinegar. Some versions include tender greens like spinach or watercress for added color and nutrients.
Use bacon or pancetta as an alternative—bake or pan-fry until crisp. You can also omit cured meat entirely for a vegetarian-friendly dish.
Cooling eggs in an ice bath immediately after boiling firms the whites and helps separate the membrane from the shell. Tap and roll the egg gently to crack the shell, then peel under running water if needed to remove small shell pieces.
Nutrition (approximate)
Calories: 1532 kcal — Carbohydrates: 21 g — Protein: 86 g — Fat: 122 g — Saturated Fat: 33 g — Sodium: 2994 mg — Fiber: 3 g — Sugar: 5 g. Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.
Whether you’re hosting or bringing a dish to a potluck, these Green Goddess Deviled Eggs offer a deliciously bright, herbaceous option that’s easy to scale. Enjoy, and feel free to experiment with herbs and toppings to suit your taste.
Photography and styling by Eat Love Eats.