Green Goddess Deviled Eggs

Ingredients

• 6 large eggs
• 1/2 medium ripe avocado
• 3 tablespoons chopped flat leaf parsley leaves, plus extra whole leaves for garnish
• 2 tablespoons fresh chives, coarsely chopped
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 tablespoon fresh lemon juice
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon anchovy paste, or 1 small anchovy, minced finely or mashed with a fork
• 1/8 teaspoon fresh cracked pepper
• Salt and pepper to taste

Directions

1. Cook the eggs until hard-boiled, choosing either a stovetop steaming method or a pressure cooker so the shells come away easily. You can use the classic boiling approach too, though those eggs may be a bit more stubborn to peel.
2. Remove the shells, then slice each egg lengthwise through the middle. Lift out the yolks and add them to a food processor with the rest of the ingredients.
3. Run the food processor until the mixture is smooth. A few visible green bits in the filling are perfectly fine. Taste, then season with salt and pepper however you like it.
4. Transfer the filling to a pastry bag with a large star tip and pipe it back into the egg whites. If you would rather keep things low-key, use a couple of spoons to fill them instead.
5. Scatter extra parsley leaves over the deviled eggs. Finish with a little more freshly cracked pepper, then serve.