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The most flavorful Egg Salad with Dill, Avocado and capers. 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 an appetizer. Keto-Friendly!
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 Egg Salad recipe is great in a sandwich, but it can also be served as an 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 microgreens 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.
Capers give this egg salad recipe that extra special quality. You could also sub finely chopped pickle if you prefer.
But what brings 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.
Eat this open-faced with microgreens, or put the lid on it.
Or serve as an appetizer on bruschetta or even endive if going low-carb!
It’s crazy how fast these little guys disappear at parties we’ve catered!
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!
xoxo
More recipe you may like:
- The BEST EVER Deviled Eggs
- Hard-Boiled Eggs with Olive Oil, Fresh Herbs & Pickled Shallots
- Herby Chickpea Salad Sandwich
- Curry Chickpea Salad Wraps with Toasted Coconut
- Smashed Chickpea Avocado Sandwich
Print
Egg Salad with Avocado and Dill
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 3-4 cups 1x
- Category: sandwich, salad, eggs
- Method: Mixed
- Cuisine: American
- Diet: Gluten Free
Description
Egg Salad with Dill and Avocado- make this into a sandwich, a wrap or serve over a bed of greens for a hearty low carb meal. Also tasty on bruschetta, served as an appetizer.
Ingredients
Units
Scale
- 8 large eggs – hard-boiled, peeled, cooled.
- 1/2 cup mayo (or sub full-fat plain yogurt with a drizzle of olive oil, or use part yogurt and part mayo)
- 2 small stalks of 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 tablespoon tarragon leaves
- 1–2 teaspoons Dijon mustard
- 1– 2 tablespoons capers
- 1 teaspoon lemon zest
- 1 avocado (diced)
- 2 cups microgreens 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
In a medium bowl, mix the mayonnaise (or yogurt with a splash of olive oil)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. Season with salt and pepper.
Add the diced avocado, gently fold in (if making this ahead, leave the avocado out until serving).
Taste, adjust salt and pepper.
Refrigerate covered until using- best used the same day.
Assemble: For appetizers, just a spoonful place on toasted bruschetta (or endive) and top with a few microgreens 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 microsprouts. Either serve open-faced or top with a second slice of bread. Cut in half.
Notes
This will keep 2 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 437
- Sugar: 1.4 g
- Sodium: 740.1 mg
- Fat: 39.3 g
- Saturated Fat: 7.6 g
- Carbohydrates: 7.6 g
- Fiber: 4.8 g
- Protein: 14.5 g
- Cholesterol: 383.6 mg
Keywords: egg salad, best egg salad recipe, green goddess egg salad, egg salad sandwich, egg salad bruschetta
Delicious – but not a surprise as from whence it comes 🙂
I was in a rush so used chickpeas in place of the eggs. One addition was to add dill pickles chopped up and a bit of the pickle brine, which IMO gave it yet another flavor boost.
Thank you for all you do and share Sylvia – this home is very grateful!
thanks Joyce!