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RECIPE
15 INGREDIENTS 7 STEPS 15min

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.
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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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
$6.90
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2 cup
Mayonnaise
2 stalks
Celery , finely chopped
1 bunch
Scallions
white and green parts, finely chopped, 2 scallions per 4 servings
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
to taste
Freshly Ground Black Pepper
8 slices
Bread
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
700
FAT
41.5 g
PROTEIN
22.8 g
CARBS
57.5 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 (1 bunch) , 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 (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 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
700
% Daily Value*
Fat
41.5 g
53%
Saturated Fat
8.0 g
40%
Trans Fat
0.1 g
--
Cholesterol
375.5 mg
125%
Carbohydrates
57.5 g
21%
Fiber
6.9 g
25%
Sugars
7.2 g
--
Protein
22.8 g
46%
Sodium
951.3 mg
41%
Vitamin D
2.0 µg
10%
Calcium
239.5 mg
18%
Iron
6.2 mg
34%
Potassium
633.8 mg
13%
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