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
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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
Delicious! This will be a repeater recipe. 🙂
I’m working on my menu for a 100 person Halloween luncheon, and these look perferct! If I needed to make the filling ahead of time, will it discolor due to the avocados? Also, would this taste good on a pumpernickel bread?
YES, The avocado will discolor. I would make filling ingredients ahead but them keep separate, mixing up right before serving, so it looks nice and fresh. It should be great on pumpernickel.
Made this recipe and loved it. Probably the best egg salad I have tasted in many years. I ate it without any bread and it was still very satisfying.
Thanks so much Dianne! Glad you enjoyed it!
Definitely trying this one! I can imagine that the how to bonsai avocado makes for an incredible
smoothie texture.
HONEY!
I am primarily vegan and have problems finding good plant-based breakfast recipes that don’t require the use of a to of soy or processed foods. I saw this sandwich and had to have it. Mean it made me excited about eating breakfast. i boiled the eggs and thought, “Why waste my good vegan mayo on eggs?” so I decided to replace the eggs with smashed chickpeas. I love herbs so I doubled the cilantro, parsley and dill and the capers because I love them too. And, when I tell you this sandwich gave me life, honey, I mean that! This was so delicious. Im going to make more and let it sit in the fridge overnight to let the flavors get all happy and have it again tomorrow. This will literally be what gets me out of bed in the morning! I needed this in my life. Thank you. Thank you. THANK YOU!
Awesome! Great to hear and thanks for the awesome comment. 🙂
Whoa nice idea for the vegan version. You can also use black salt and it will give more egg flavor 🙂
Oooooo- will have to try that!
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!
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?
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. 🙂
Such a stunning sandwich!! This looks great!
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!
Wow! That looks like a one good sandwich!
Gorgeous,summery, and healthy. What more could you want!