Save This dish features tender, chopped eggs combined with crunchy cucumber, radishes, celery, avocado, romaine, and chives. It’s dressed in a creamy blend of Greek yogurt, mayonnaise, fresh herbs like parsley, basil, and tarragon, and a touch of lemon juice and vinegar. Easy to prepare and perfect for a light lunch or picnic, it offers bright, fresh flavors with a satisfying texture.
Simmer eggs until firm, then cool and chop them. Toss the eggs with diced vegetables and sliced herbs before coating gently in the flavorful green dressing. Serve immediately or chill for enhanced taste. Add toasted seeds for crunch or serve alongside bread or grilled chicken to elevate the meal.
Discovering this Green Goddess Chopped Egg Salad was like finding a fresh burst of sunshine on a busy weekday. The combination of creamy dressing and crisp vegetables made lunchtime suddenly exciting.
I remember the first time unexpected guests dropped by and this salad saved the day—quick to make and impressive to serve.
Ingredients
- Eggs: I always pick large fresh eggs for the best texture and to avoid rubbery yolks
- Vegetables: Crisp and freshly chopped, they add the perfect crunch and vibrant color
- Green Goddess Dressing: Homemade with fresh herbs which makes all the difference over store-bought versions
Instructions
- Get Everything Ready:
- Start by boiling the eggs—listen for the gentle simmer and watch the bubbles as the magic begins. Cooling them in ice water makes peeling a breeze.
- Mix the Veggies:
- In a big bowl, toss the cucumber, radishes, celery, avocado, lettuce, and chives—feel the crunch and smell the fresh herbs mingling.
- Whisk the Dressing:
- Combine Greek yogurt, mayonnaise, parsley, basil, tarragon, lemon juice, vinegar, garlic, salt, and pepper. Whisk until smooth and inviting.
- Toss Everything Together:
- Add the chopped eggs, pour over the dressing, and gently mix it all so each bite is bursting with flavor.
- Serve or Chill:
- Enjoy immediately for freshness or chill to let the flavors marry beautifully.
Save This salad became more than food when I shared it on a sunny picnic with friends—it turned ordinary moments into lasting memories.
Keeping It Fresh
Always chop your vegetables just before serving to keep that irresistible crunch, and store the dressing separately if you don't plan to eat it immediately.
Serving Ideas That Clicked
Try serving this salad in lettuce cups as a fun appetizer or as a hearty side to grilled chicken for a complete meal.
A Time This Recipe Saved the Day
Once, when the power went out unexpectedly, this salad was my go-to since it required no stove time beyond boiling eggs earlier—fresh, flavorful, and hassle-free.
- Don't forget to toast some seeds on the side for an extra crunch
- Oh, and a squeeze of lemon on top brightens it up wonderfully
- Keep extra dressing handy for salads or sandwiches later in the week
Save Thanks for spending time with me in the kitchen. I'm already excited for you to try this and hear your favorite tweaks!
Recipe FAQs
- → How do I properly cook eggs for this salad?
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Place eggs in boiling water, simmer for 8–10 minutes until firm, then cool in ice water before peeling and chopping.
- → What herbs are used in the dressing?
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Fresh parsley, basil, and tarragon are finely chopped and blended into the creamy dressing.
- → Can I substitute the Greek yogurt in the dressing?
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Yes, sour cream or extra mayonnaise can be used depending on your preferred richness and texture.
- → What vegetables add crunch and freshness here?
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Cucumber, radishes, celery, avocado, romaine lettuce, and chives deliver crisp, varied textures and fresh flavors.
- → How should I serve this salad for best flavor?
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Serve promptly or refrigerate for up to 2 hours to let flavors meld; it pairs well with toasted bread or as a side to grilled meats.
