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Wild Green Goddess Deviled Eggs
By Esther Reynolds
Deviled eggs get the Wild Green Goddess treatment in this easy, herby recipe.
Wild Green Goddess Deviled Eggs
Esther Reynolds
Rated 4.5 stars by 2 users
Category
Appetizers
Servings
12
Prep Time
10 minutes
Cook Time
15 minutes
Classic deviled eggs get an herby upgrade with a few shakes of our Wild Green Goddess Seasoning, made with wild greens including nettle and dandelion leaf, herbs like tarragon, basil, lemon thyme, and the rich and tangy flavors of roasted garlic and wildcrafted sumac. We add in a bit of fresh dill for brightness, plus the classic mayo and mustard for richness and tang. This recipe couldn't be easier to pull together, yet is packed with flavor and ideal for spring and summer entertaining.
Ingredients
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6 hard-boiled eggs
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3-4 Tbsp. mayonnaise
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1 Tbsp. chopped fresh dill, plus more for garnish
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1 small shallot or 2 scallions, minced
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2 tsp. Wild Green Goddess Seasoning, plus more for sprinkling
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1 tsp. Dijon mustard
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¼ tsp. salt
Directions
Halve eggs lengthwise. Mash yolks in a small bowl until mostly smooth. Add remaining ingredients and mix well.
Fill each egg half with yolk mixture. Sprinkle with more Wild Green Goddess Seasoning and fresh dill before serving.
1 comment
Thank you love the green goddess story. Getting this for a goddess party I’m going to soon..