Ingredients
6large eggs
½medium ripe avocado
3tbspflat leaf parsley leaves,plus extra whole leaves for garnish, chopped
2tbspfresh chives,coarsely chopped
1½tbspfresh tarragon leaves,chopped
1tbspfresh lemon juice
2tbspmayonnaise
1tbspsour cream
1tspanchovy paste,or 1 small anchovy, minced finely or mashed with a fork
⅛tspfresh cracked pepper
salt and pepper,to taste
Preparation
To hard-boil the eggs and easily remove the shells, steam them on the stovetop or in a pressure cooker. (Alternatively, cook the eggs using the traditional boiling method, but the results don’t always peel easily.)
Peel the eggs and cut them in half lengthwise. Scoop out the egg yolks and place them in the bowl of a food processor along with the remaining ingredients.
Process until smooth. It’s ok if there are still some noticeable chunks of green in the filling. Taste and add salt and pepper to taste.
Scoop the filling into a pastry bag fitted with a large star tip. Pipe the filling into the eggs. Alternatively, just scoop the filling with a couple of spoons into the eggs.
Sprinkle the tops of the deviled eggs with extra parsley leaves. Crack some extra fresh pepper on top and serve.
