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–+ servings
green goddess deviled eggs with avocado herb filling piped in swirl and topped with dill blossoms

Green Goddess Deviled Eggs

Creamy green goddess deviled eggs made with avocado, fresh herbs, and a light, tangy filling - an easy, fresh twist on a classic appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill time 20 minutes
Total Time 45 minutes
Servings: 12 egg halves
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the eggs
  • 6 large eggs
For the green goddess filling
  • 6 egg yolks
  • 2 tbsp cream cheese softened
  • 1 tbsp Greek yogurt
  • 1/2 ripe avocado
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tbsp fresh dill
  • 1 tbsp fresh chives
  • 1 tbsp fresh parsley
  • Salt to taste
For garnish
  • Fresh dill blossoms optional

Method
 

Hard-boil the eggs
  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes. Transfer immediately to an ice bath and cool completely before peeling.
Prepare the egg whites
  1. Peel the eggs and slice them in half crosswise. Trim a small slice off the bottom of each half so they sit flat. Carefully remove the yolks and set the whites aside.
Make the green goddess filling
  1. In a blender or food processor, combine egg yolks, cream cheese, Greek yogurt, avocado, olive oil, lemon juice, dill, chives, parsley, and salt. Blend until completely smooth and creamy. If the mixture is too thick, add 1–2 teaspoons olive oil or yogurt to loosen. Taste and adjust salt and acidity as needed.
Chill the filling
  1. Transfer the filling to the fridge and chill for 15–20 minutes. This helps it firm up for cleaner piping.
Pipe the filling
  1. Transfer the filling to a piping bag fitted with a star tip. Pipe generously into each egg white, slightly overfilling for a sculpted, elevated look.
Garnish and serve
  1. Top with fresh dill blossoms if using. Serve immediately for best presentation, or keep chilled until ready to serve.

Notes

  • Use softened cream cheese for the smoothest texture
  • A blender or food processor is key for ultra-creamy filling
  • Chill before piping for defined, professional-looking swirls
  • Add garnish right before serving - dill blossoms wilt quickly
  • For make-ahead: store filling and egg whites separately, then assemble before serving

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