When a gathering rolls around, especially one that needs a little green cheer, you know I’m all about taking something classic and giving it a fresh, soulful kick. If I’m honest, I used to think deviled eggs were just for big holidays like Easter or Thanksgiving, but I’ve learned that the best approach to Southern cooking is making things easy and exciting year-round! That’s why I perfected these Green Deviled Eggs.
Forget the plain yellow yolk for a minute. These are vibrant, packed with herbs, and they make the perfect, bright appetizer. They come together so quickly—seriously, you’ll be shocked—and they fit right into my philosophy of simple, flavorful food. They’re low-carb, protein-packed, and honestly, they just look like they taste like spring on a plate. Trust me, once you try this herbaceous filling, you won’t go back!
Why You Will Love These Green Deviled Eggs
Honestly, these little bites are just so much fun! I love making something that looks special without taking up my whole afternoon. If you are watching your macros or just trying to keep things light, these really deliver that satisfying bite without the heaviness you sometimes find in other party snacks.
- They are naturally low-carb and packed with satisfying protein, perfect for sticking to your goals.
- The vibrant green color makes them fantastic for any themed spread; they truly pop on the appetizer table! See more high-protein ideas here!
- That herbaceous pop from the dill and chives gives them a flavor profile that’s way fresher than the standard recipe.
Essential Equipment for Perfect Green Deviled Eggs
You don’t need a million fancy gadgets for these, thankfully! Because we are aiming for that super smooth filling, having a couple of specific tools makes the job so much easier. I always pull these items out together so I know I won’t get halfway through and realize I’m missing something vital.
Here is exactly what you’ll need on the counter before you even get those eggs into the water:
- A large pot (for getting those eggs cooked evenly!)
- A sturdy baking sheet, especially important if you decide to crisp up some prosciutto for texture.
- An immersion blender or a food processor. This is my secret weapon for the creamiest yolk mixture ever.
- A quart-sized Ziploc bag. We use this as a makeshift piping bag—it works like a charm, so don’t worry if you don’t have a fancy piping tip!
Gathering Ingredients for Your Green Deviled Eggs
Okay, now that our equipment is ready, let’s talk flavor! Making these Green Deviled Eggs is all about layering those fresh tastes. Because we are using so many wonderful herbs, make sure you buy the freshest greens you can find—it really makes a difference in both the color and the taste!
You’ll notice we are skipping mustard and pickle relish, which is what makes this recipe so decidedly *modern* and herbaceous. We’re building deep flavor through fresh ingredients instead. Let’s break down what you need to grab:
For the Eggs and Crispy Prosciutto
This is the straightforward part, but don’t skimp on quality here. We start simple:
- 12 large eggs
- 5 slices of prosciutto (This adds a salty crispness that is just divine!)
For the Herbaceous Filling of Your Green Deviled Eggs
This is where all the green magic happens! The herbs, the green onions, and yes, even that avocado oil mayonnaise are going to create the creamiest, brightest filling imaginable for our Green Deviled Eggs. Remember the precision here:
- 1/4 cup avocado oil mayonnaise (I love this healthier swap!)
- 1/4 cup full-fat Greek yogurt
- 1 peeled and roughly chopped garlic clove
- 1/4 cup chopped green onions (use about 2 trimmed onions)
- 1 tablespoon capers (make sure they are drained and rinsed!)
- 2 tablespoons finely chopped fresh tarragon
- 2 tablespoons finely chopped fresh basil
- 1/4 cup finely chopped fresh chives (plus extra for that final garnish!)
- 1/4 cup chopped fresh dill (and save some for the top!)
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step Guide to Making Green Deviled Eggs
Getting these Green Deviled Eggs ready for the spread is straightforward, but timing is key! We want to make sure everything cools down perfectly before we start mixing the filling. Follow these steps exactly, and you’ll have the prettiest appetizer on the table!
Cooking and Cooling the Eggs
First things first: we need perfectly cooked eggs that peel like a dream. Bring a big pot about halfway full of water up to a rolling boil. Gently lower your 12 eggs right into that boiling water and set your timer. They need to cook for exactly 11 minutes. As soon as that timer rings, you’ve got to move fast! Scoop them out right into a big ice bath—that’s a bowl packed with ice and cold water. Let them hang out there for a solid 10 minutes of cooling time. This quick temperature shock is my tried-and-true trick for making sure the shells slip right off without taking any of the egg white with them!
Preparing the Prosciutto Crisp
While those eggs are busy chilling out, we are going to make our crispy topping. Preheat your oven to 400°F. Line a baking sheet with parchment paper—less cleanup for us! Lay those 5 slices of prosciutto out neatly so they aren’t overlapping. Pop them in the oven and bake them until they are wonderfully crispy, which usually takes about 10 minutes. Take them out, place them on a paper towel to drain any extra grease, and set them aside. We’ll crush these up later!
Creating the Smooth Green Deviled Eggs Filling
Time to make the star of the show: the filling! Peel those cooled eggs and slice them right in half, scooping those beautiful yolks into a wide-mouth jar or your food processor. Now, toss in everything else for the filling: the mayonnaise, Greek yogurt, that raw garlic clove, green onions, capers, all those fresh herbs—tarragon, basil, chives, and dill—plus the lemon zest, juice, vinegar, salt, and pepper. If you’re using an immersion blender, blend it right there in the jar, or pulse it in the processor until the mixture is completely smooth and that gorgeous, vibrant color comes through. You want it smooth, not grainy, so don’t stop until it looks like a creamy, herbaceous spread!
Filling and Garnishing Your Green Deviled Eggs
To get that classic look, we’re going to pipe the filling back into the whites. Spoon all that beautiful Green Deviled Eggs filling into a sturdy, quart-sized Ziploc bag. Snip a small corner right off the bottom—you don’t need a fancy tip for this! Gently squeeze that filling back into the hollow of each egg white until they are perfectly mounded. Finally, take your cooled, baked prosciutto and break it into little shards. Top each finished egg with a piece of that salty crisp and sprinkle on some extra chives and dill for a final flourish. They are ready for the party!
Tips for Success with Green Deviled Eggs
Even though these are easy, there are a few little tricks I use to make sure my Green Deviled Eggs look perfect and taste their absolute best. The biggest thing, and I can’t stress this enough, is using fresh herbs! Dried herbs just won’t give you that vibrant green color or that light, fresh flavor we are after.
If you are prepping these ahead of time for a big game or a St. Patrick’s Day spread, keep the yolks mixed but don’t pipe them until the last minute. If the filling sits too long, sometimes the moisture from the yogurt can start to weep a little. Also, make sure those yolks are blended until absolutely smooth—any lumps will hold air and can make the filling look less uniform once piped.
If you want that brilliant green to really shine longer, try adding just a tiny bit of baby spinach when you blend the filling. You won’t taste it at all, but it deepens that lovely color beautifully against the white egg cups!
Serving Suggestions for Your Irish Party Food
So you’ve got your beautiful, herby bites ready to go—that’s fantastic! Now we need to think about what else is going on the table. Since these are light and herbaceous, they pair wonderfully with richer, maybe slightly more traditional St. Patrick’s Day food, or they can anchor a clean, low-carb gathering.
If you are throwing a big St Patrick Party Food bash, lean into the theme! These Irish Party Food delights are great next to something hearty. Think about serving them alongside slow-cooked corned beef sliders or maybe my recipe for creamy colcannon, which is always a crowd-pleaser for St Patrick’s Day Food Ideas Party guests.
For a healthy snack focus, these are perfect as the star of your healthy deviled eggs platter. When I’m hosting a group that is focused on Green Foods For Party theme but we’re keeping it light, I might serve them alongside veggie sticks and a lighter dip. They make for excellent Irish Appetizers that won’t weigh folks down before the main meal!
Kids absolutely love the color too, so if you are looking for St Patrick’s Day For Kids Treats ideas, these eggs are a winner because they look like a magical potion, but they taste like a familiar favorite. They are always the first thing to disappear off the serving tray!
Storage and Reheating Instructions for Green Deviled Eggs
If you’re planning ahead for your St. Patrick’s Day party—and I always suggest you do!—you have two great options for storing these wonderful Green Deviled Eggs. The filling holds up beautifully! You can mix that herbaceous yolk filling up to two days in advance and keep it sealed tight in an airtight container in the fridge.
If you want to store the eggs already filled, cover them loosely with plastic wrap—don’t press it directly onto the filling, or it’ll smash your pretty piping work! They are best eaten the day they are assembled, but they will last well overnight. Trust me, they are so fast to fill that the last-minute approach is usually the prettiest way to serve them!
Frequently Asked Questions About Green Deviled Eggs
I totally get it—when you see an appetizer that looks this fun, you’re going to have questions about how to make it turn out perfectly for your guests. Since these are a little different from the classic yellow mound, people always want to know how to nail the color and keep them fresh. Here are some of the things I hear most often about making these tasty Irish Party Food bites!
How do I make the Green Deviled Eggs even greener?
That’s a great question, especially if you’re aiming for a truly St. Patrick’s Day Food Ideas Party vibe! While the herbs we use give a beautiful, natural tint, if you want that extra pop of green, I have a secret weapon. Before you blend the yolk mixture, toss in about 1/4 cup of baby spinach leaves or a little blanched parsley. Trust me, you won’t taste it a bit! The strong flavors of the dill and garlic completely cover the spinach, but you get this amazingly rich color boost. It’s one of my simple tricks for next-level Green Snacks!
Are these Green Snacks suitable for Keto diets?
They absolutely are! That’s one of the main reasons I love them so much. Since they rely almost entirely on eggs, healthy fats from the avocado oil mayonnaise, and Greek yogurt, these are inherently low-carb. We aren’t using any sugar other than trace amounts from the yogurt, and there’s zero starch or flour in sight. So yes, if you are looking for delicious Keto Recipes or just generally want Low Carb Appetizers that still feel festive, these are your go-to Saint Patrick Day Food option!
Can I make the filling ahead of time?
Yes, you totally can, and I often do this when I’m hosting a big group. The yolk filling is robust enough to be made 1 to 2 days ahead of time. Just mix it up smoothly, transfer it to an airtight container, and keep it wrapped tightly in the refrigerator. Don’t put it into the egg whites yet! Fill them the morning of your party, or even just an hour before guests arrive, for the freshest texture. This keeps your assembly time down when you need it most!
Estimated Nutritional Information for Green Deviled Eggs
Now, I know some of us are watching our macros closely, and that’s exactly why I love serving these! Since they are packed with healthy fats and protein from the eggs, these are wonderfully light appetizers that let you enjoy the party without feeling weighed down.
Here is the breakdown based on the recipe details provided. Remember, because we are using full-fat yogurt and avocado oil mayo, the fat content is satisfying, but everything else stays wonderfully low!
- Calories: 100 per egg half
- Fat: 8g
- Protein: 5g
- Carbohydrates: 1g
- Sugar: 0g
- Cholesterol: 186mg
- Sodium: 150mg
Just a little note from my kitchen to yours: these numbers are solid estimates based on the ingredients I listed. If you swap out the avocado oil mayonnaise for a different brand or use a lower-fat yogurt, your final counts will change slightly. But generally speaking, these are a fantastic choice for any low-carb gathering!
Green Deviled Eggs
Ingredients
Equipment
Method
- Bring a large pot about halfway full with water to a boil. Gently lower the eggs into the boiling water and cook for 11 minutes. While the eggs boil, prepare an ice bath (a large bowl of ice water). Immediately after cooking, transfer the eggs to the ice bath and let them cool for 10 minutes.
- While the eggs boil, bake the prosciutto. Preheat your oven to 400°F. Line a baking sheet with parchment paper and arrange the prosciutto slices in a single layer. Bake until crisp, about 10 minutes. Remove the crispy slices from the oven and place them on a paper towel-lined plate. Set aside.
- Peel the hard-boiled eggs and slice them in half lengthwise. Gently scoop out the yolks.
- In a wide-mouth jar using an immersion blender, or in a food processor, combine the yolks, mayonnaise, Greek yogurt, garlic, green onions, capers, tarragon, basil, chives, dill, lemon zest, lemon juice, white wine vinegar, salt, and pepper. Pulse for about 20 seconds until the mixture is smooth.
- Spoon the filling into a quart-sized ziploc bag. Make a small cut and snip off the bottom corner of the bag. Gently squeeze the mixture into each egg white cavity until evenly filled.
- Break the cooled prosciutto into shards and top each egg with a piece of prosciutto. Garnish with extra chives, dill, and flaky salt.