Green Goddess Egg Salad
In need of a quick lunch? I always am, and for some reason spring makes me want to eat egg salad. Weird? Maybe. Delicious? Yes.
What I love about this salad is my little guy will eat it with me. He feels like such a big boy when he gets to eat the same thing mommy and daddy eat. By being able to make one lunch for us both, that’s a win-win. I live for time savers! My hubby on the other hand, does not like the taste of mayo, so if I make anything that contains it, I have to disguise it. Whether it’s swapping mayo for some plain yogurt or disguising it with something like avocado, like I did in this gem, it must be undetectable. The avocado made it so creamy and the herbs made it so fresh, I don’t think I could eat egg salad another way.
This is my take on creamy green goddess egg salad. Quick enough for lunch, but you could easily put it on some toast with a runny egg and have a great avocado toast situation.
Green Goddess Egg Salad
Ingredients
- 4 hardboiled eggs
- 2 tablespoons mayonnaise or dairy-free plain yogurt
- 1 avocado, chopped
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, plus more to taste
- ¼ cup cilantro, roughly chopped
- ½ jalapeno, minced
- ½ tomato, chopped (for little pop of color)
- 1 scallion, thinly sliced
- Pink Himalayan salt, to taste
- Black pepper, to taste
Instructions
- Chop eggs to your desired consistency and set aside. I know some like their egg salad smoother and others chunkier.
- In a medium bowl add mayonnaise or yogurt, lemon juice and ½ of the avocado. Mash until it reaches a guacamole consistency.
- Fold in the dill, cilantro (leaving some for garnish), jalapeno, tomato, and scallion.
- Fold in the egg and salt and pepper to taste.
- Plate and garnish with the remaining avocado and cilantro.