Green Goddess Egg Salad with Avocado
This Green Goddess Egg Salad recipe is great in a sandwich of course, but can also be served as a appetizer on bruschetta or even spooned onto endive. You can make a wrap with sprouts, or just pile a cup full over dressed greens with radish, tomato, sprouts or micro greens to boost nutrition.
Ingredients
Cooking Instructions
step 1
Prepare the hard-boiled eggs, if you haven't already. Place the Eggland's Best Classic Eggs (8) in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
step 2
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water and cool the eggs in ice water. When cool enough to handle, peel the eggs and chop finely.
step 3
In a medium bowl, mix the Mayonnaise (1/2 cup), Celery (2 stalks), Scallion (1 bunch), Fresh Dill (1/2 cup), Capers (2 Tbsp), zest from Lemon (1/8) and Dijon Mustard (2 tsp).
step 4
Add eggs to the mayonnaise mixture and gently fold in. Add the diced Avocado (1) gently fold in. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 5
For appetizers, just a spoonful placed on toasted bruschetta or endive and top with a few Microgreens (2 cups) or fresh herbs.
step 6
For sandwiches, spread bread with mayo and mustard if you like. Layer sliced Tomatoes (to taste), avocado or sliced Radishes (to taste) or all.
step 7
Top with a generous amount of egg salad, and a mound of micro greens. Either serve openfaced or top with second slice of Bread (8 slices). Cut in half diagonally. Enjoy!!
