Green Goddess Chopped Egg

A vibrant, herby egg salad tossed with crisp vegetables and a creamy green goddess dressing, perfect for a light lunch or picnic.

This salad reminds me of sunny weekend picnics with my family where everyone enjoys something fresh and homemade.

Ingredients

• Eggs: 6 large eggs
• Vegetables: 1 small cucumber, diced, 1 cup radishes, thinly sliced, 1 cup celery, finely chopped, 1 avocado, diced, 2 cups romaine lettuce, chopped, 1/4 cup chives, finely sliced
• Green Goddess Dressing: 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons fresh parsley, chopped, 2 tablespoons fresh basil leaves, chopped, 2 tablespoons fresh tarragon, chopped, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, 1 garlic clove, minced, Salt and black pepper, to taste

Instructions

Step 1:

Place eggs in a saucepan and cover with water. Bring to a boil then reduce heat and simmer for 8–10 minutes. Transfer eggs to an ice bath to cool then peel and chop coarsely.

Step 2:

In a large bowl, combine cucumber, radishes, celery, avocado, lettuce, and chives.

Step 3:

In a separate bowl, whisk together Greek yogurt, mayonnaise, parsley, basil, tarragon, lemon juice, vinegar, garlic, salt, and pepper until smooth.

Step 4:

Add chopped eggs to the vegetable mixture. Pour the dressing over and toss gently until evenly coated.

Step 5:

Serve immediately or chill for up to 2 hours for enhanced flavor.

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This salad brings back fond memories of family gatherings where everyone eagerly dug in, sharing stories and laughter.

Serving Suggestions

Serve on toasted bread, in lettuce cups, or alongside grilled chicken for a complete meal.

Pairings

Best paired with a crisp Sauvignon Blanc or sparkling water with lemon.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within 2 days for freshness.

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Enjoy this vibrant and nourishing salad for a fresh, satisfying meal anytime.