Ingredients
Scale
- 6 large eggs
- 1 ripe avocado, peeled and pitted
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill
- 1 tsp chopped capers
- 1 anchovy fillet, minced (optional)
- Sea salt and freshly ground black pepper, to taste
- Extra chives and dill for garnish
Instructions
- Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat.
- Once boiling, Cover, remove from heat, and let stand for 12 minutes.
- Drain and immediately transfer eggs to an ice-water bath to cool completely. Peel and halve lengthwise, removing yolks.
- In a food processor, combine avocado, mayonnaise, lemon juice, chives, dill, capers, and anchovy (if using). Pulse until smooth and vibrant green. Season with salt and pepper.
- Spoon or pipe the green goddess mixture into the egg white halves.
- Garnish with a pinch of chopped chives and dill. Serve chilled or at cool room temperature.
Notes
- For best results, use perfectly ripe (not overripe) avocado to avoid browning — toss with a splash of lemon juice right before mixing.
- Make ahead: Assemble up to 4 hours in advance, cover with plastic directly on the surface, and refrigerate.
- Vegan option: Replace eggs with halved mini bell peppers or cucumber rounds and use vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: No-cook assembly
- Cuisine: American
- Diet: Ovovegetarian
Nutrition
- Serving Size: 2 egg halves
- Calories: 145 Kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 185 mg
