Green Goddess Egg Salad
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.
Ingredients
- 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
Instructions
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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.
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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.
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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.