Ingredients
Scale
For the Dressing:
- ½ of a ripe avocado
- ½ cup Greek yogurt (I like 2%)
- 2 tablespoons mayo
- 1 cup baby spinach
- 1 cup Italian parsley
- ½ cup chives
- 1 tablespoon tarragon
- 1 garlic clove
- Juice of 1 lemon
- Salt and pepper, to taste
For the Egg Salad:
- 12 hard-boiled eggs, peeled and chopped
- ⅓ cup green goddess dressing (or more, depending on the consistency you like)
For Sandwiches:
- Multigrain bread, sliced and toasted
- Sliced tomatoes
- Microgreens and additional chopped chives, for garnish
Instructions
For the Dressing:
- Place all ingredients in a food processor and pulse/run the machine, occasionally stopping to scrape down the sides of the bowl, until the mixture is creamy and smooth. Adjust the seasoning, as necessary.
- Transfer the dressing to an airtight container and store in the fridge for up to one week or until you are ready to use it.
For the Egg Salad:
- Combine the chopped and peeled hard-boiled eggs and as much of the green goddess dressing as you like in a bowl. I recommend starting with ¼ cup of the dressing and adding more as you see fit.
- Season, to taste, with salt and pepper.
For Sandwiches:
- Pile the egg salad on top of toasted slices of bread. Top with sliced tomatoes and a sprinkling of microgreens. Season the tomatoes with a little salt. Serve as open-faced sandwiches or cut into smaller pieces for appetizers.