Hope everyone had a delicious holiday weekend and your week is off to a great start. This Green Goddess Egg Salad could help, especially if you still have a fridge full of Easter Eggs. It’s an easy recipe, quite basic actually, with a few little extras, of course….like capers, lots and lots of fresh herbs, and diced avocado. For the base, you could try using yogurt for something new and healthy and different, although truthfully, I did, then went back to mayo. There’s just something about good old fashioned mayo that seems to work for my palate, but give it a whirl and see what you think.
This Green Goddess Egg Salad recipe is great in a sandwich of course, but it can also be served as a appetizer on bruschetta or even spooned onto endive. You can stuff it into a tortilla with sprouts and make a wrap, or just pile a cup full over dressed greens with radish, tomato, sprouts or micro greens to boost the nutrition factor. If you are craving this egg salad, but happen to be vegan, you may enjoy this vegan chickpea version….just as satisfying.
Thanks again for being here, for sending kind emails and notes and letting me know you are out there. Your words have been keeping me inspired….always appreciated!!
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Use fresh herbs: dill, cilantro, tarragon, basil, Italian parsley, or a blend.
Add diced avocado.
Layer up your sandwich.
Top with Sprouts.
Eat this open faced — or put the lid on it.
Or serve as an appetizer on bruschetta or even endive.
Have a great week!
Green Goddess Egg Salad- makes 4 large sandwiches
Ingredients
- 8 large eggs – hard boiled, peeled, cooled.
- 1/2 cup mayo
- 2 small stalks celery, finely chopped
- 2 green onions, white and green parts, finely chopped
- 1/2 cup chopped mix of any of the following herbs- Italian parsley, dill, tarragon, basil, cilantro
- 1-2 teaspoon Dijon mustard
- 1- 2 tablespoon capers
- 1 teaspoon lemon zest
- 1 avocado (dice half, slice half)
- 2 cups micro greens or sprouts
- sliced radishes, optional
- sliced tomatoes, optional
- Kosher salt and freshly ground pepper
- Bread, or bruschetta
Directions:
In a medium bowl, mix the mayonnaise, celery, green onions, fresh herbs, capers, zest and mustard. Peel the eggs and chop finely. Add eggs to the mayonnaise mixture and gently fold in. Add the diced avocado, gently fold in. Season with salt and pepper to taste.
In a medium bowl, mix the mayonnaise, celery, green onions, fresh herbs, capers, zest and mustard. Peel the eggs and chop finely. Add eggs to the mayonnaise mixture and gently fold in. Add the diced avocado, gently fold in. Season with salt and pepper to taste.
To Assemble: For appetizers, just a spoonful place on toasted bruschetta (or endive) and top with a few micro greens or fresh herbs.
For a salad, lay a bed of mixed greens and sprouts, and drizzle with olive oil and lemon juice, salt and pepper. Top with a cup of egg salad, arranging tomatoes, radishes and avocado all around.
For sandwiches, spread bread with mayo (and mustard if you like). Layer sliced tomatoes, avocado or radishes (or all). Top with a generous amount of egg salad, and a mound of sprouts. Either serve open faced or top with second slice of bread. Cut in half diagonally. Enjoy!!
Danielle says
April 7, 2015 at 3:36 amGorgeous,summery, and healthy. What more could you want!
Joanna says
April 7, 2015 at 9:32 amWow! That looks like a one good sandwich!
Katrina @ Warm Vanilla Sugar says
April 7, 2015 at 4:09 pmSuch a stunning sandwich!! This looks great!
marla {Family Fresh Cooking} says
April 7, 2015 at 8:18 pmOhhhh does this sandwich look amazing!
Allyson Meyler says
April 7, 2015 at 8:18 pmThis is beyond gorgeous.
Mary Frances says
April 7, 2015 at 9:27 pmWow! Your egg sandwich looks absolutely divine! I love how green it is. Perfect to bring in the new season!
Sylvia Fountaine says
April 10, 2015 at 5:18 amThanks Mary Frances….hope all is well with you!
Carol at Wild Goose Mama says
April 7, 2015 at 11:33 pmNow THIS is a superlative egg salad sandwich. I love egg salad to start with. Well done!
I don’t normally talk about ME, but please make note of the slight change from Wild Goose Tea. New web design—whoopee. And adding new features too.
Sylvia Fountaine says
April 10, 2015 at 5:23 amThanks Carol…and let me know when your site is done…the link didn’t work…you must be still working on it?
Culinary Hill says
April 8, 2015 at 3:25 amI fall in love with sandwiches constantly but the relationship never lasts long because I just wind up devouring them. This one you’ve made here is gorgeous to look at and undoubtedly tasty. Egg salad is one of my favorites! Pinned!
Sylvia Fountaine says
April 10, 2015 at 5:23 amThanks so much…one my my fav’s too. 🙂
Filipa Lemos says
April 9, 2015 at 8:55 pmohh, love it!
Alison @ Food by Mars says
April 10, 2015 at 1:28 amI ADORE this… the ingredients are on point, photos are stunning… I’m hungry now. So thanks for that. 😉 So…I went through my leftover eggs already… but guess what. This Sunday is Greek Easter and the hubby is Greek… so I’ll have a BUNCH more eggs, and this is happening next week for lunch. Done. Brown Bagged. Thanks for sharing, girl! xo
Sylvia Fountaine says
April 10, 2015 at 5:19 amThanks so much Alison…always love making people hungry!! I forgot about Greek Easter..great reason to have more eggs. 🙂
Julia | Orchard Street Kitchen says
April 10, 2015 at 2:13 amWhat a beautiful sandwich! I have always loved classic egg salad, but I really like how you’ve spruced this up. I especially like the addition of avocado, radish and lemon zest. This must have so much flavor!
Sylvia Fountaine says
April 10, 2015 at 5:17 amThanks Julia!!
Sarah | Drool-Worthy says
April 26, 2015 at 12:19 pmI made this! Suuuuper tasty and fresh and lovely. I never thought to use capers in egg salad but it turned out awesome. My version is posted on my blog http://bit.ly/1GkJqNg Thanks so much for the inspiration!
Cheers! 🙂
Sylvia Fountaine says
May 1, 2015 at 3:32 pmYay!! great!!
Biomeglio says
May 1, 2015 at 6:38 amPING
http://www.biomeglio.com/insalata-verde-con-uova-e-avocado/
Sarah@WellDined says
May 12, 2015 at 8:48 pmSo yummy and perfect for Spring! I just posted about my version.
Mary Kay says
April 27, 2016 at 8:55 amI would exclude the celery because I’m not a big fan of it. I love the green goddess flavors.
Bonnie says
October 18, 2016 at 3:31 pmWould it be wrong to have this simply by the spoonful? 🙂 Just made it for my husband’s lunch, and it is tasty!
Sylvia Fountaine says
October 20, 2016 at 1:59 pmHahaha! I think its perfect by the spoonful! Or even in a taco shell!
Stacey says
January 2, 2018 at 12:39 pmThis was fabulous, made it today. I will eat the next round minus the bread, the bread takes too much away from the great taste of the egg salad.
Sylvia Fountaine says
January 3, 2018 at 7:57 amAwesome, thanks! I love this over greens or even in a toasty tortilla too!Less bread. 😉