Green Deviled Egg

Herby. Briny. Creamy. The yolks get hit with dill salsa verde and dill oil for a bright, savory punch that's way more interesting than your standard deviled egg..

Why You'll Love Green Deviled Egg❤️

These deviled eggs are simple, clean, and vibrant-but pack way more flavor than expected. It's a perfect bite: tangy, herb-forward, and luxuriously creamy. Bonus? They look as good as they taste.

Tips and Tricks

• Ice water shock: Don't skip the ice bath-this is what helps eggs peel easily and keeps the whites smooth.
• Use older eggs: Slightly older eggs are easier to peel after boiling.
• Mash thoroughly: A smooth yolk mix makes all the difference-press through a sieve if you want it extra creamy.

Variations

• Green Goddess: Swap dill salsa verde with a spoonful of green goddess dressing for a tangier twist.
• Avocado yolks: Add a tablespoon of mashed avocado to the yolk mix for a creamy, plant-forward boost.
• Pickled egg whites: Marinate peeled whites in a light dill pickle brine before filling for a briny edge.

Substitutions

• No dill salsa verde? Use chimichurri, pesto, or a spoonful of herbed yogurt instead.
• No dill oil? Replace with extra virgin olive oil or a few drops of lemon-infused oil.
• Need it dairy-free? Ensure your salsa verde doesn't include cheese or yogurt-based ingredients.

Best Served With

• Smoked salmon toasts
• Crispy potato rösti or hashbrowns
• Cold cucumber-dill soup
• A crisp glass of Sauvignon Blanc

How to Store Leftovers

• Store deviled eggs in an airtight container in the fridge for up to 2 days. Lay them flat and avoid stacking to prevent damage. If making ahead, store whites and yolk mixture separately and fill just before serving.

Common Questions

Green Deviled Egg

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Herby. Briny. Creamy. The yolks get hit with dill salsa verde and dill oil for a bright, savory punch that's way more interesting than your standard deviled egg.

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Prep Time 10 minutes mins

Total Time 18 minutes mins

Course: Appetizer

Cuisine: American

Calories: 35

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 tablespoon dill salsa verde
• 1 teaspoon dill oil
• ½ teaspoon olive oil
• Chives to garnish
• Flaky salt and freshly ground white pepper to finish

Equipment

• Small saucepan
• Spoon or piping bag
• Fork
• Mixing bowl

Method

 

1. Boil water in a small saucepan and add ½ teaspoon salt and ½ teaspoon baking soda. Carefully lower in the eggs and cook for 8 minutes.
2. Transfer eggs to a bowl filled with ice water and chill for 2 minutes.
3. Peel eggs and slice in half lengthwise. Remove yolks and set whites aside.
4. In a bowl, combine yolks, dill salsa verde, dill oil, olive oil, and a pinch of salt. Mash well with a fork until smooth and fully combined.
5. Spoon or pipe yolk mixture back into the egg whites.
6. Top with chives, flaky salt, and freshly ground white pepper. Serve chilled.

Nutrition

Calories: 35kcalCarbohydrates: 1gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 722mgPotassium: 36mgSugar: 1gVitamin A: 9IUVitamin C: 0.1mgCalcium: 8mgIron: 0.1mg

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