Well Dined

12May/150

Green Goddess Egg Salad

Well Dined | Green Goddess Egg Salad

Now that I am settling into my new place, and Melissa has welcomed her baby daughter to the world, we are getting back into our lunch schedule.  We started with this gorgeous Spring inspired egg salad.  This is really customizeable, and you can add whatever you find fresh in your area.

Well Dined | Green Goddess Egg Salad

We started by finely dicing some celery, scallions, chives, parsley, and dill while we boiled some eggs.  You can use whatever combination of herbs you prefer.  We also separated the greens from a bunch of radishes.

Well Dined | Green Goddess Egg Salad

To that, we added chopped eggs and avocado, caper, garlic, lemon zest, mayonnaise, and dijon mustard.

Well Dined | Green Goddess Egg Salad

To build our sandwiches, we slathered country bread with salted butter and added sliced avocado and radishes.  I love the combination of radishes, butter, and salt - my mother used to make sandwiches with just that and it's nostalgic for me.  You could also add fresh tomato, or whatever you want.

Well Dined | Green Goddess Egg Salad

Top with egg salad and microgreens or sprouts.  I used radish greens and broccoli sprouts.  If you like the flavor (I do), you can also use celery leaves.  Make sure to have a fork and/or lots of napkins on hand - this is going to get messy!

Green Goddess Egg Salad
adapted from Feasting At Home
makes 4 large sandwiches

8 eggs, hardboiled and peeled
1/2 cup full-fat mayonnaise
1 large stalk celery, diced small
4 green onions, thinly sliced
2 tbsp minced fresh dill
2 tbsp minced fresh flat-leaf parsley
2 tbsp minced fresh chives
2–3 tsp Dijon mustard
1 tbsp capers, drained
1 large clove garlic, minced
1 tsp lemon zest
2–3 medium ripe avocados
3/4 tsp salt
black pepper
8 thick slices bread
salted butter (optional)
tomatoes (optional)
sliced radishes
2 cups radish greens or other greens, roughly chopped

In a medium bowl, combine the mayonnaise, celery, green onions, herbs, mustard, capers, garlic, and lemon zest.  Stir until well mixed.

Carefully dice the eggs and one of the avocados and gently fold into the mayonnaise mixture.  Season with salt and pepper to taste.

Butter the bread as desired and top with thinly sliced radishes, sliced avocado, tomato, etc... as desired.  Divide the egg salad evenly among the sandwiches, top with sprouts or greens.

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