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.
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.