Green Goddess Egg Salad with Avocado

15 INGREDIENTS • 7 STEPS • 15MINS

Green Goddess Egg Salad with Avocado

Recipe

5.0

4 ratings

This Green Goddess Egg Salad recipe is great in a sandwich of course, but can also be served as a appetizer on bruschetta or even spooned onto endive. You can make a wrap with sprouts, or just pile a cup full over dressed greens with radish, tomato, sprouts or micro greens to boost nutrition.

This Green Goddess Egg Salad recipe is great in a sandwich of course, but can also be served as a appetizer on bruschetta or even spooned onto endive. You can make a wrap with sprouts, or just pile a cup full over dressed greens with radish, tomato, sprouts or micro greens to boost nutrition.

Feasting at Home

I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.

http://www.feastingathome.com

15MINS

Total Time

$6.83

Cost Per Serving

Ingredients

Servings

4

us / metric

8

115 g

Mayonnaise

2 stalks

Celery, finely chopped

1 bunch

Scallion

white and green parts, finely chopped, 2 scallions per 4 servings

7 g

Fresh Dill, chopped

or Cilantro, Tarragon, Basil, Italian Parsley or a Blend

2 tsp

Dijon Mustard

2 Tbsp

Capers, drained

1/8

Lemon, zested

1 tsp zest per 4 servings

1

dice half, slice half

60 g

Microgreens

to taste

Radishes, sliced

to taste

Tomatoes, sliced

to taste

to taste

Freshly Ground Black Pepper

8 slices

Bread

Nutrition Per Serving

VIEW ALL

Calories

693

Fat

40.8 g

Protein

22.8 g

Carbs

57.2 g

Feasting at Home

I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.

http://www.feastingathome.com

Cooking Instructions

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step 1

Prepare the hard-boiled eggs, if you haven't already. Place the Eggs (8) in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.

step 1 Prepare the hard-boiled eggs, if you haven't already. Place the Eggs (8) in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.

step 2

Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water and cool the eggs in ice water. When cool enough to handle, peel the eggs and chop finely.

step 3

In a medium bowl, mix the Mayonnaise (115 g), Celery (2 stalks), Scallion (1 bunch), Fresh Dill (7 g), Capers (2 Tbsp), zest from Lemon (1/8) and Dijon Mustard (2 tsp).

step 3 In a medium bowl, mix the Mayonnaise (115 g), Celery (2 stalks), Scallion (1 bunch), Fresh Dill (7 g), Capers (2 Tbsp), zest from Lemon (1/8) and Dijon Mustard (2 tsp).

step 4

Add eggs to the mayonnaise mixture and gently fold in. Add the diced Avocado (1) gently fold in. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 4 Add eggs to the mayonnaise mixture and gently fold in. Add the diced Avocado (1) gently fold in. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 5

For appetizers, just a spoonful placed on toasted bruschetta or endive and top with a few Microgreens (60 g) or fresh herbs.

step 5 For appetizers, just a spoonful placed on toasted bruschetta or endive and top with a few Microgreens (60 g) or fresh herbs.

step 6

For sandwiches, spread bread with mayo and mustard if you like. Layer sliced Tomatoes (to taste), avocado or sliced Radishes (to taste) or all.

step 6 For sandwiches, spread bread with mayo and mustard if you like. Layer sliced Tomatoes (to taste), avocado or sliced Radishes (to taste) or all.

step 7

Top with a generous amount of egg salad, and a mound of micro greens. Either serve openfaced or top with second slice of Bread (8 slices). Cut in half diagonally. Enjoy!!

step 7 Top with a generous amount of egg salad, and a mound of micro greens. Either serve openfaced or top with second slice of Bread (8 slices). Cut in half diagonally. Enjoy!!

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