Save A vibrant, herby egg salad tossed with crisp vegetables and a creamy green goddess dressing, perfect for a light lunch or picnic.
This Green Goddess Chopped Egg Salad quickly became a staple for my family picnics and light lunches, always getting compliments.
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 My family loves gathering around the table enjoying this salad on sunny afternoons creating warm memories.
Required Tools
Saucepan mixing bowls whisk cutting board and knife
Allergen Information
Contains eggs and milk Greek yogurt mayonnaise may contain eggs. Check labels for gluten or other allergens if necessary.
Nutritional Information
Calories 270 Total Fat 18 g Carbohydrates 10 g Protein 14 g per serving
Save This salad is a perfect balance of flavors and textures sure to become your new favorite.
Recipe FAQs
- → How do I cook the eggs for this salad?
Simmer large eggs in boiling water for 8-10 minutes until hard-boiled, then cool in ice water before peeling and chopping.
- → Can I substitute the Greek yogurt in the dressing?
Yes, you can replace Greek yogurt with sour cream or use all mayonnaise for a richer, creamier dressing.
- → What are good serving suggestions?
Serve the salad chilled, on toasted bread, in lettuce cups, or alongside grilled chicken for added protein.
- → How can I add extra crunch to the salad?
Toast sunflower or pumpkin seeds and sprinkle on top just before serving to add texture and flavor.
- → Is this dish suitable for vegetarian and gluten-free diets?
Yes, it contains eggs, dairy, and fresh vegetables, making it vegetarian and naturally gluten-free.