I have the perfect recipe for anyone with leftover Easter eggs: green goddess egg salad. It is my current favorite lunch and I hope it will be yours too!
Even if you don’t have leftover Easter eggs, this recipe is still a must for springtime. The base is a twist on green goddess dressing, and is full of fresh herbs and light spring flavors. It is not overloaded with mayonnaise either and is actually made with a combo of part avocado and part avocado oil mayo.
Traditionally, green goddess dressing has anchovies, but that’s not my jam, so I opted for kalamata olives instead. It provides a salty, briny flavor and works well as an anchovy alternative. Start with 1/2 tablespoon of finely chopped kalamata olives and add up to 1/2 tablespoon more if your taste desires more. For reference, I used the full tablespoon and thought it was just right.
While I enjoy the layer of flavor from the olives, I think my favorite part about this egg salad is the tarragon. It has a slight anise flavor and pairs impeccably with eggs. It’s an herb I seldom use, so to me, it stands out and tastes unique. If you’re not a fan of that licorice-like flavor though, this recipe may not be for you. But, I imagine another fresh herb like basil or cilantro would taste great as a substitute.
Meanwhile, if you’re interested in another egg salad recipe, be sure to check out my curried avocado egg salad.
And, on that note, go get your egg salad on!
Cheers and enjoy!
Tangy, herbaceous and fresh, this green goddess egg salad offers a unique spin on traditional egg salad and is healthy too. It’s full of fresh herbs, healthy fats and savory flavor.
- 12 large eggs, preferably pasture-raised
- 1/2 large avocado, peeled
- 3 Tbsp avocado oil mayonnaise
- 1/2 medium-large lemon, juiced (about 2 Tbsp of lemon juice)
- 1/2 cup fresh Italian parsley, roughly chopped
- 2 Tbsp fresh tarragon, chopped
- 2 Tbsp fresh chives, chopped
- 1/2 – 1 Tbsp pitted kalamata olives, finely chopped
- 3 green onions, chopped
- 1/2 tsp granulated garlic or garlic powder
- Sea salt and black pepper, to taste
Place eggs in a large pot and cover with cool water, 1-inch above the eggs. Bring to a boil. Then remove from heat, cover and let sit for 10 minutes. Drain and cover with cold water. Set aside.
In a large bowl, mash the avocado half. Then, add the mayonnaise, lemon juice, parsley, tarragon, chives, 1/2 Tbsp chopped kalamata olives, green onions, granulated garlic (or garlic powder), sea salt and black pepper. Mix well.
Peel and chop the cooled hard boiled eggs. Then, mix into the dressing. Taste and add the remaining 1/2 Tbsp chopped kalamata olives, if desired. Adjust other seasonings to your liking, if needed. Serve however you like — with veggies, over greens, in a grain-free tortilla or with your favorite chips.