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RECIPE
14 INGREDIENTS7 STEPS15min

Green Goddess Egg Salad with Avocado

5.0
3 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.
Green Goddess Egg Salad with Avocado Recipe | SideChef
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
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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
15min
Total Time
$6.28
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
Mayonnaise
2 stalks
Celery , finely chopped
2
Scallions
white and green parts, finely chopped
1/2 cup
Fresh Dill , chopped
or Cilantro, Tarragon, Basil, Italian Parsley or a Blend
1/2 Tbsp
Dijon Mustard
2 Tbsp
Capers , drained
1 tsp
Lemons , zested
1
dice half, slice half
2 cups
Microgreens
to taste
Radishes , sliced
to taste
Tomatoes , sliced
to taste
Kosher Salt and Freshly Ground Black Pepper
8 slices
Bread
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Nutrition Per Serving

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CALORIES
694
FAT
41.4 g
PROTEIN
22.5 g
CARBS
56.1 g

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 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 (1/2 cup) , Celery (2 stalks) , Scallions (2) , Fresh Dill (1/2 cup) , Capers (2 Tbsp) , Lemons (1 tsp) , and Dijon Mustard (1/2 Tbsp) .
Step 4
Add eggs to the mayonnaise mixture and gently fold in. Add the diced Avocado (1) gently fold in. Season with Kosher Salt 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 (2 cups) 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 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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Nutrition Per Serving
Calories
694
% Daily Value*
Fat
41.4 g
53%
Saturated Fat
8.0 g
40%
Trans Fat
0.1 g
--
Cholesterol
375.5 mg
125%
Carbohydrates
56.1 g
20%
Fiber
6.4 g
23%
Sugars
6.7 g
--
Protein
22.5 g
45%
Sodium
948.3 mg
41%
Vitamin D
2.0 µg
10%
Calcium
226.0 mg
17%
Iron
5.9 mg
33%
Potassium
582.0 mg
12%
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