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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.

Course Lunch
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword egg salad, green goddess egg salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5


  • 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


  1. 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.

  2. 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. 

  3. 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.