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.
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.
, 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!!
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