Who’s got leftover Easter eggs today?? I have a delicious egg salad recipe for you, to help you use up all those dyed eggs. Avocado Green Goddess Egg Salad elevates traditional egg salad with the addition of mashed avocado and lots of herbs. This is my perfect spring lunch!
I eat egg salad sandwiches year-round, but they’ve always been in peak season in my house right after Easter, thanks to the tradition of dyeing eggs for the holiday. Sometimes, my egg salad is simple and old-fashioned, just like my grandma used to make for us - chopped hardboiled eggs, LOTS of mayonnaise, salt, and pepper. (And if you were my grandma - an extra slather of mayo on each slice of bread for good measure.)
Sometimes I want an egg salad that’s a little more modern and nutritious. That’s where this Avocado Green Goddess Egg Salad comes in. Instead of all mayonnaise for moisture, this recipe uses ripe, mashed avocado and a little plain Greek yogurt, in addition to mayonnaise. The addition of herbs like cilantro and parsley adds some antioxidants and micronutrients, as does serving your sandwich topped with greens such as spinach or arugula (pictured). Using a whole-grain or sprouted-grain bread also bumps up the nutritional value, but I won’t judge if you pile this egg salad into a croissant like I did!
Original publication date: April 5, 2021
Avocado Green Goddess Egg Salad elevates traditional egg salad with the addition of mashed avocado and lots of herbs. This is my perfect spring lunch!
4 large eggs, hardboiled (see instructions below)
1 small-medium ripe avocado
2 Tbsp. plain Greek yogurt
2 Tbsp. mayonnaise
1 tsp. dijon mustard
2 green onions, white and green parts, thinly sliced
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh cilantro
1 tsp. dried dill
1 tsp. kosher salt
1/2 tsp. ground black pepper
Sliced bread, for serving
Lettuce leaves, baby spinach, arugula, and/or micro greens, for serving
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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