Spring-Inspired Green Goddess Deviled Eggs Recipe by Ree David MaloshServings: 24Preparation Time: 20 minutesTotal Time: 35 minutesIngredients:12 large eggs1/4 cup fresh parsley, plus extra for garnish1/4 cup plain Greek yogurt2 tablespoons mayonnaise2 teaspoons fresh tarragon1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)2 teaspoons Worcestershire sauce1/2 teaspoon kosher salt1/4 teaspoon black pepper2 scallions, thinly slicedInstructions:1. Boil a large pot of water. Prepare a bowl with ice water. Using a slotted spoon, gently place the eggs into the boiling water. Cover and let simmer for 10 minutes. Transfer the eggs to the ice water using the slotted spoon and let them cool for about 10 minutes.2. Peel the eggs, cut them in half lengthwise, and remove the yolks into a food processor. Add the parsley, yogurt, mayonnaise, tarragon, lemon zest, lemon juice, Worcestershire sauce, salt, pepper, and scallions. Process until smooth for about 1 minute.3. Transfer the mixture into a zip-top bag and snip a corner. Pipe the filling into the egg whites. Garnish with chopped parsley.
