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Green Goddess Egg Salad Recipe

Green Goddess Egg Salad Recipe

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A contemporary and colourful take on the classic egg salad, the Green Goddess Egg Salad is rich, creamy, and filled with the fresh, herbaceous flavour of the well-known Green Goddess dressing. Protein-dense boiled eggs are expertly balanced by the vibrant, zesty tastes of avocado, yoghurt, lemon juice, and a variety of fresh herbs, including parsley, chives, dill, and tarragon, in this salad.
Originally influenced by the traditional Green Goddess dressing, which made its debut in San Francisco in the 1920s, this dish revives the idea by combining it with egg salad, a comfort food favourite of all. What was the outcome? Refreshing and full of nutrients, this meal may be eaten as is, wrapped in lettuce leaves, served over toast, or used as a sandwich filler.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 46
Ingredients Method Nutrition

Ingredients
  

  • 1 ripe avocado
  • 2 tablespoons Greek yogurt or mayonnaise if preferred
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 garlic clove minced
  • Salt and freshly ground black pepper to taste
  • Fresh Herbs Green Goddess Blend:
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon fresh tarragon chopped, optional
  • 1 tablespoon fresh basil leaves chopped
  • Optional Add-ins:
  • 1 celery stalk finely chopped
  • ½ cucumber finely diced
  • 1 tablespoon capers for a tangy kick
  • 1 teaspoon Dijon mustard for extra flavor
  • 6 large eggs

Method
 

  1. Step 1: Boil the Eggs
  2. Put the eggs in a pot and pour cold water over them.
    egg salad
  3. Over medium heat, bring to a moderate boil.
  4. After the water begins to boil, place a lid on it, turn off the heat, and leave the eggs for ten to twelve minutes.
  5. To halt the cooking process and facilitate peeling, drain the boiling water and place the eggs in a dish of cold water for five minutes.
  6. Cut the eggs into little pieces after peeling them. Put aside.
  7. Step 2: Prepare the Green Goddess Dressing
  8. A medium-sized mixing bowl should be used to scrape out the ripe avocado's flesh.
  9. Using a fork, carefully mash it until it's smooth but still has some chunks.
  10. Add all of the chopped herbs, including parsley, chives, dill, basil, and tarragon, along with the Greek yoghurt, olive oil, lemon juice, and minced garlic.
    Egg salad
  11. Stir everything thoroughly until the dressing turns green and creamy.
  12. Add freshly ground black pepper and salt to taste.
  13. (Optional) You may use a food processor to mix the dressing for a smoother texture.
  14. Step 3: Combine the Salad
  15. Add the diced eggs to a large bowl.
  16. Cover them with the Green Goddess dressing that has been prepared.
  17. For added crunch and freshness, add any optional ingredients, like as cucumber, capers, or celery.
  18. Mix everything up gently until the dressing coats the eggs evenly.
  19. Taste and adjust the lemon juice, salt, and pepper.
  20. Step 4: Serve
  21. For a filling sandwich, spoon the salad over toasted bread or into a wrap.
  22. Serve it over mixed greens or a bed of lettuce for a lighter variation.
  23. For a lovely finish, garnish with more herbs and a dash of black pepper.
  24. Serve right away or, for a cold, refreshing taste, refrigerate for half an hour before serving.

Nutrition

Calories: 46kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 0.4mgSodium: 75mgPotassium: 104mgFiber: 1gSugar: 1gVitamin A: 292IUVitamin C: 7mgCalcium: 27mgIron: 1mg

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