[1] You don’t have to be a whiz with a piping bag to enjoy this Green Goddess pesto deviled egg recipe (photos #1, #5, and #6 © Woodhouse Chocolate).

[2] No skill with piping is required, and the eggs will still look tempting. By the way, this particular green filling gets its color from avocado. Here’s the recipe (photo © Avocados From Mexico).

[3] If you don’t have (or like) pine nuts, you can use whatever nut you do like. This is a pistachio pesto—we love pistachios! (photo © Good Eggs).

[4] For garnish (photo #1), Cindy chopped grilled pitted olives from Trader Joe (photo © Trader Joe | Reddit).

[5] Perhaps the most popular use for pesto is with pasta, here orecchiette, “little ears” (photo © DeLallo).

[6] These green asparagus are actually painted dark chocolate. They’re also available in milk chocolate covered in white chocolate, and are a spring special at Woodhouse.

[7] Motorcycle rabbits are available in dark, milk, or white chocolate.

We always love the chocolates from Napa Valley’s Woodhouse Chocolate. As a special treat, when they send an email highlighting seasonal chocolates, they include a savory recipe.

It’s often not a recipe with chocolate—just something they particularly like.

With their Easter chocolate email, we received this recipe that had became an instant family favorite.

For St. Patrick’s Day, sister Cindy brought Green Goddess Pesto Deviled Eggs (photo #1). They were so good that everyone insisted she bring them again for Easter.

Cindy was kind enough to share the recipe with Woodhouse’s friends, and we share it with you.

Now—don’t worry if Cindy’s recipe is more artistic than you could hope to create. The deviled eggs will be just as delicious if they look like the typical style in photo #2.

But if you have piping tips, please do try it!

And check out the Easter chocolate we ordered, in photos #6 and #7.

The recipe follows, but first:
 
 
What’s the difference between Green Goddess pesto and Green Goddess dressing?

One of our interns asked, and here’s the scoop:

Most of the ingredients overlap—garlic and fresh herbs, for example. But the pesto also includes pesto-specific ingredients like pine nuts and Parmesan.

Because there are no ground nuts in the dressing, it’s smooth as silk. See it in photo #8, below.

> 20 uses for pesto.

> The history of pesto.

> The history of green goddess dressing.

> The history of deviled eggs.

> The history of Green Goddess dressing.

> More deviled egg recipes.

> The different types of eggs: a photo glossary.

> A year of egg holidays.

> National Green Goddess Day is September 25th. National Deviled Egg Day is November 2nd.
 
 
RECIPE: GREEN GODDESS PESTO DEVILED EGGS

This recipe makes a larger quantity than you will need to fill 8 eggs. But you can use it for many more recipes, from breakfast through dinner plus snacks.

Check out these > 20 uses for pesto. The ones we use most often are:

 
As a time-saver, we purchased already cooked and peeled hard boiled eggs.

Ingredients For 8 Eggs (16 Halves)

 
For The Eggs

 
Preparation

1. MAKE the pesto. Place all ingredients in a blender and blend until smooth.

2. BOIL the eggs. Use your preferred technique. Cindy highly recommends cooking them in a pressure cooker because the shells come right off. Here’s how:

3. PLACE the eggs on the metal trivet at the bottom of the pressure cookie and add 1-1/2 cups water. Pressure-cook on high for 5 minutes, let sit for another five minutes, then manually release the pressure cooker and put the eggs in an ice bath for five minutes. (This is called this the 5-5-5 method.)

4. PEEL the eggs, carefully halve the whites. Note in photo #1 that Cindy cut the eggs vertically into half-globes, not horizontally into “boats,” as it’s usually done. You’ll likely have to trim a tiny bit of white from the bottom of each half so the eggs will sit flat on the plate.

Then, pop the yolks into a bowl. Set aside the whites.

5. SIEVE the egg yolks through a fine mesh strainer. If you don’t have a strainer, you can pulse them in a food processor or whisk them until they break into a fine enough consistency. Blend with the pesto and mayonnaise.

6. PLACE the filling in a piping bag (or a plastic storage bag with a corner cut off, and pipe the filling into the egg whites.

7. GARNISH as desired. Cindy used chopped grilled olives from Trader Joe’s (photo #3).
 
 
 
 

[8] A lovely crudités plate with Green Goddess dressing. Here’s the recipe. You can also use the Green Goddess pesto recipe below (photo © David Malosh | Martha Stewart).
 
 
 
 

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