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Green Goddess Egg Salad with Avocado
Recipe

15 INGREDIENTS • 7 STEPS • 15MINS

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.
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Green Goddess Egg Salad with Avocado
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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
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.
15MINS
Total Time
$6.91
Cost Per Serving
Ingredients
Servings
4
US / Metric
Mayonnaise
1/2 cup
Mayonnaise
Celery
2 stalks
Celery, finely chopped
Scallion
1 bunch
Scallion
white and green parts, finely chopped, 2 scallions per 4 servings
Fresh Dill
1/2 cup
Fresh Dill, chopped
or Cilantro, Tarragon, Basil, Italian Parsley or a Blend
Dijon Mustard
1/2 Tbsp
Dijon Mustard
Capers
2 Tbsp
Capers, drained
Lemon
1/8
Lemon, zested
1 tsp zest per 4 servings
Avocado
1
Avocado
dice half, slice half
Microgreens
2 cups
Microgreens
Radish
to taste
Radishes, sliced
Tomato
to taste
Tomatoes, sliced
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Bread
8 slices
Bread
Nutrition Per Serving
VIEW ALL
Calories
700
Fat
41.5 g
Protein
22.8 g
Carbs
57.5 g
Add to plan
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Green Goddess Egg Salad with Avocado
Save
author_avatar
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 InstructionsHide images
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 (1/2 cup), Celery (2 stalks), Scallion (1 bunch), Fresh Dill (1/2 cup), Capers (2 Tbsp), zest from Lemon (1/8) and Dijon Mustard (1/2 Tbsp).
step 3 In a medium bowl, mix the Mayonnaise (1/2 cup), Celery (2 stalks), Scallion (1 bunch), Fresh Dill (1/2 cup), Capers (2 Tbsp), zest from Lemon (1/8) 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 (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 (2 cups) or fresh herbs.
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 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!!
Tags
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Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Vegetarian
Quick & Easy
Sandwiches & Wraps
Spring
Summer
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