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–+ servings
Two halved hard-boiled eggs with green filling and garnished with herbs, served on a speckled ceramic plate.

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
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tbsp dill salsa verde
  • 1 tsp dill oil
  • ½ tsp 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 tsp salt and ½ tsp 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.

Notes

Storage: Keep the halves covered in the fridge for up to 2 days, though they're best within a few hours while the tops stay bright. If prepping ahead, store the whites and the yolk filling separately and pipe them together right before serving.

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