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Green Goddess Egg Salad with Avocado– loaded up with fresh dill! Make this into a sandwich, a wrap or serve over a bed of greens for hearty low carb meal. Also very tasty on bruschetta, served as and appetizer. Keto Friendly!

Green Goddess Egg Salad with Avocado- make this into a sandwich, a wrap or serve over a bed of greens for hearty low carb meal. Also tasty on bruschetta, served as and appetizer. #eggsalad #eggsaladsandwich | www.feastingathome.com #keto #lowcarb #healthylunch

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 dill, and diced avocado.

For the base, you could try using yogurt for something new and healthy and different, although truthfully, I still prefer a bit of mayo. So a blend is always an option.

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!!

Capers give this egg salad recipe that extra special quality.

But what bring this recipe for egg salad to the next level is the fresh dill! So tasty!

Use fresh herbs: dill, cilantro, tarragon, basil, Italian parsley, or a blend.

Add diced avocado.

Layer up your sandwich.

Green Goddess Egg Salad with Avocado- make into a sandwich, or on bruschetta or over a bed of greens! | www.feastingathome.com

Top with Sprouts.
Eat this open faced — or put the lid on it.

Egg Salad Sandwich with Avocado and dill

Or serve as an appetizer on bruschetta or even endive if going low-carb!

It’s crazy how fast these disappear at parties we cater.

People looooooooove them.

Hope you love this Egg Salad Sandwich as much as we do. I know you’ll find your favorite way to serve it up! Share in the comments below!

Green Goddess Egg Salad with Avocado and Dill

★★★★★ 5 from 5 reviews

Author: Sylvia Fountaine
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 3-4 cups
Category: sandwich, salad, eggs
Method: Mixed
Cuisine: American

Description

Green Goddess Egg Salad with Avocado– make this into a sandwich, a wrap or serve over a bed of greens for hearty low carb meal. Also tasty on bruschetta, served as and appetizer.

Ingredients

8 large eggs – hard boiled, peeled, cooled.
1/2 cup mayo ( or sub plani yogurt, or part yogurt)
2 small stalks celery, finely chopped
2 green onions, white and green parts, finely chopped
1/2 cup chopped dill ( or a blend of dill with italian parsley, basil, or cilantro)
1–2 teaspoons Dijon mustard
1– 2 tablespoons 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 to taste
Bread, or bruschetta, tortillas if wrapping, or lightly dressed greens for a salad

Instructions

Directions:
In a medium bowl, mix the mayonnaise ( or yourt) , 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!!

Notes

This will keep 2 days in the fridge.

Nutrition

Serving Size: 1 cup

Keywords: egg salad, best egg salad recipe, green goddess egg salad, egg salad sandwich, egg salad bruschetta

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