I am stepping outside my comfort zone today. Just a bit.
Are you one of those people who feels very strongly about how your egg salad is prepared? Do you require just the right amount of mayo? Do you add in relish or mustard? Do you like it super creamy or still kind of chunky?
I am so one of those people. I am very particular about how I like my egg salad. And ya know what? The way I like it is really boring. I like egg salad straight up. Eggs, mayo, maybe a bit of yogurt, mustard, salt, and pepper. And that’s it. I rarely stray from that recipe. It’s how I grew up eating egg salad, and it’s how my husband likes it too.
So, today’s recipe is definitely a departure for me. BUT! I am obsessed with it. This may be my new way of making egg salad from here on out. It’s THAT good.
And a bonus? It’s kind of healthy!
I love green goddess dressing. It’s creamy and tangy and packed with fresh herbs. It’s one of my go-to salad dressings, actually. But that’s where my use of it has stopped: salads. And I’m not sure why because it really could go on or in one million food things and make them a bajillion times tastier.
That’s exactly what happened with this egg salad. I wanted to try a twist on our boring-but-delicious version, especially since Easter is this weekend and we are always left with a bunch of hard-boiled eggs after our dyeing sessions. Egg salad is our go-to way to use them up, and I wanted to jazz things up a bit this year.
The green goddess dressing here is a thicker one than what I would put on a salad. I wanted it to mimic the texture of mayo, since that’s what I usually use in egg salad. It has all sorts of goodness in it, including avocado, yogurt, baby spinach, and tons of herbs. It is absolutely delicious. When I whipped up the first batch, I immediately wanted to dip veggies into it. Or slather it on a turkey sandwich.
It’s green and healthy and delicious!
Which basically means I am winning at life.
You can use as much or as little of the dressing as you want in the egg salad. I think that’s where preference really comes into play – the consistency of the egg salad. I like mine creamy but not completely saturated with mayo. Ick. I also like when the eggs have a little texture to them and are not completely macerated into oblivion. So! Add as much or as little of the green goddess-ness as you’d like and mash/stir to your desired consistency!
Just promise me one thing. If you make this green goddess egg salad, PROMISE ME you’ll pile it on top of toasty bread and top it with sliced tomatoes?!
Pretty please. It is one of those simple but life affirming meals.
SO DANG GOOD.
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)
- Multigrain bread, sliced and toasted
- Sliced tomatoes
- Microgreens and additional chopped chives, for garnish
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.
- 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.