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!
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.
Top with Sprouts.
Eat this open faced — 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 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!
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Green Goddess Egg Salad with Avocado and Dill
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.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 3-4 cups 1x
- Category: sandwich, salad, eggs
- Method: Mixed
- Cuisine: American
Scale
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.
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
I just made this in a wrap and it was so good! I’m glad I froze lots of fresh dill over the summer. What would you plate this with for a luncheon to round out the looks and taste?
★★★★★
Mmmmm, that sounds yummy! You could serve it over tender greens or butter lettuce, with a light vinaigrette?
Love the avocado in the egg salad! I used parsley, green onion, and chives. Delicious and adaptable.
★★★★★
Holy cow this is delicious!! I halved the recipe, big mistake, the two of us cleaned the bowl. I’m not a fan of capers yet but I followed the recipe exactly and don’t leave them out they are such a great flavor with the herbs celery and green onions. I was going to make the sandwich but opted to put the avocado on each bread slice and omit it from the egg salad then I made the sandwich open faced cutting each slice into four pieces. I thought I was in London savoring tea sandwiches or should I say wine sandwiches 🙂
I almost didn’t make these because after 38 years I thought I’d tried every egg salad permutation and love my favorites until now…..new and best favorite!! Thank you
thanks for sharing and Im glad you enjoyed it!
This 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.
Awesome, thanks! I love this over greens or even in a toasty tortilla too!Less bread. 😉
Would it be wrong to have this simply by the spoonful? 🙂 Just made it for my husband’s lunch, and it is tasty!
Hahaha! I think its perfect by the spoonful! Or even in a taco shell!
I would exclude the celery because I’m not a big fan of it. I love the green goddess flavors.
So yummy and perfect for Spring! I just posted about my version.
PING
http://www.biomeglio.com/insalata-verde-con-uova-e-avocado/
I 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! 🙂
Yay!! great!!
What 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!
Thanks Julia!!
I 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
Thanks so much Alison…always love making people hungry!! I forgot about Greek Easter..great reason to have more eggs. 🙂
ohh, love it!
I 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!
Thanks so much…one my my fav’s too. 🙂
Now 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.
Thanks Carol…and let me know when your site is done…the link didn’t work…you must be still working on it?
Wow! Your egg sandwich looks absolutely divine! I love how green it is. Perfect to bring in the new season!
Thanks Mary Frances….hope all is well with you!
This is beyond gorgeous.
Ohhhh does this sandwich look amazing!
Such a stunning sandwich!! This looks great!
Wow! That looks like a one good sandwich!
Gorgeous,summery, and healthy. What more could you want!