Green Goddess Chopped Egg Salad (Printable)
Eggs and crisp vegetables tossed in a creamy, herb-infused dressing for a refreshing meal.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Vegetables
02 - 1 small cucumber, diced
03 - 1 cup radishes, thinly sliced
04 - 1 cup celery, finely chopped
05 - 1 avocado, diced
06 - 2 cups romaine lettuce, chopped
07 - 1/4 cup chives, finely sliced
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 2 tablespoons fresh parsley, chopped
11 - 2 tablespoons fresh basil leaves, chopped
12 - 2 tablespoons fresh tarragon, chopped
13 - 1 tablespoon lemon juice
14 - 1 tablespoon white wine vinegar
15 - 1 garlic clove, minced
16 - Salt and black pepper, to taste
# How-to Steps:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes. Transfer eggs to an ice bath to cool, then peel and chop coarsely.
02 - In a large bowl, mix diced cucumber, sliced radishes, chopped celery, diced avocado, chopped romaine lettuce, and sliced chives.
03 - Whisk together Greek yogurt, mayonnaise, parsley, basil, tarragon, lemon juice, white wine vinegar, minced garlic, salt, and black pepper until smooth.
04 - Add chopped eggs to the vegetable mixture. Pour the dressing over and toss gently to coat evenly.
05 - Serve immediately or chill for up to 2 hours to enhance the flavors.
# Expert Pointers:
01 -
- It's a refreshing mix that feels like a secret garden in every bite
- The dressing is so creamy and herby it quickly became the highlight of my lunchbox
02 -
- Cooling eggs right after boiling is key to easy peeling and perfect texture
- Using fresh herbs in the dressing elevates the flavor beyond anything bottled
03 -
- Peel eggs under running cold water to remove shells effortlessly
- The balance of herbs in your dressing is the secret that makes this salad unforgettable