Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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

Green Goddess Egg Salad with Avocado and Dill

  • 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)
  • 12 teaspoons Dijon mustard
  • 12 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