Green Egg Salad Recipe
Here’s a Green Goddess Egg Salad recipe-creamy, herby, and packed with flavor.
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes (for eggs)
__________________________________________________________________________
Ingredients
6 large eggs
½ ripe avocado
¼ cup mayonnaise
¼ cup Greek yogurt (or more mayo, if preferred)
2 tablespoons fresh parsley (chopped)
2 tablespoons fresh chives (chopped)
1 tablespoon fresh tarragon (chopped)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and freshly ground black pepper (to taste)
Optional garnish: extra chopped herbs or microgreens
__________________________________________________________________
Instructions
1. Cook the eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil.
Once boiling, turn off the heat, cover, and let sit for 10-12 minutes.
Transfer eggs to an ice bath to cool, then peel and chop.
2. Make the Green Goddess base
In a medium bowl, mash the avocado until smooth.
Add mayonnaise, Greek yogurt, parsley, chives, tarragon, lemon juice, and Dijon mustard.
Mix until well combined.
3. Combine with eggs
Add the chopped eggs to the herb mixture.
Gently fold together until eggs are coated.
Season with salt and pepper to taste.
4. Serve
Serve on toasted bread, in lettuce wraps, or with crackers.
Garnish with extra herbs or microgreens for freshness.
__________________________________________________________________
Tip:
For a more intense flavor, make the salad a few hours ahead and let it chill-the herbs will infuse into the eggs beautifully.