Save A vibrant, herby egg salad tossed with crisp vegetables and a creamy green goddess dressing, perfect for a light lunch or picnic.
I first served this salad at a family picnic and everyone loved the bright flavors and satisfying texture.
Ingredients
- Eggs: 6 large eggs
- Vegetables: 1 small cucumber, diced, 1 cup radishes, thinly sliced, 1 cup celery, finely chopped, 1 avocado, diced, 2 cups romaine lettuce, chopped, 1/4 cup chives, finely sliced
- Green Goddess Dressing: 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons fresh parsley, chopped, 2 tablespoons fresh basil leaves, chopped, 2 tablespoons fresh tarragon, chopped, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, 1 garlic clove, minced, Salt and black pepper to taste
Instructions
- Step 1:
- Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8 10 minutes. Transfer eggs to an ice bath to cool, then peel and chop coarsely.
- Step 2:
- In a large bowl, combine cucumber, radishes, celery, avocado, lettuce, and chives.
- Step 3:
- In a separate bowl, whisk together Greek yogurt, mayonnaise, parsley, basil, tarragon, lemon juice, vinegar, garlic, salt, and pepper until smooth.
- Step 4:
- Add chopped eggs to the vegetable mixture. Pour the dressing over and toss gently until evenly coated.
- Step 5:
- Serve immediately, or chill for up to 2 hours for enhanced flavor.
Save This salad always brings everyone together around the table for a refreshing and delightful meal.
Serving Suggestions
Serve on toasted bread, in lettuce cups, or alongside grilled chicken for a complete meal.
Pairings
Pair with a crisp Sauvignon Blanc or sparkling water with lemon to complement the fresh flavors.
Allergen Information
Contains eggs and milk Greek yogurt, mayonnaise may contain eggs. Check labels for gluten or other allergens if necessary.
Save This Green Goddess Chopped Egg Salad is a quick, healthy option perfect for any occasion.
Recipe FAQs
- → How do I make the green goddess dressing?
Whisk Greek yogurt, mayonnaise, fresh parsley, basil, tarragon, lemon juice, white wine vinegar, minced garlic, salt, and pepper until smooth and creamy.
- → What is the best way to cook the eggs?
Place eggs in boiling water and simmer for 8–10 minutes. Then cool in an ice bath before peeling and chopping coarsely.
- → Can I add extra crunch to the salad?
Yes, toasted sunflower or pumpkin seeds make a great crunchy addition to the mix.
- → What are good serving suggestions for this dish?
Serve chilled, on toasted bread, in lettuce cups, or alongside grilled chicken for a balanced meal.
- → Are there suitable substitutions for the dressing ingredients?
Greek yogurt can be swapped for sour cream, or use all mayonnaise for a richer, creamier dressing.