Green Goddess Egg Salad – A Fresh, Herby, Creamy Twist
Green Goddess Egg Salad is a fresh, herb-rich twist on a classic.It combines creamy eggs with vibrant green herbs.Light, tangy, and packed with flavor.Perfect for sandwiches, wraps, or healthy bowls.Quick and easy—ready in under 20 minutes.A nutritious and refreshing alternative to traditional egg salad.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives
- 1 tablespoon chopped dill
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt to taste
- Black pepper to taste
Instructions
- Boil the Eggs: Cook eggs in boiling water for 10–12 minutes.
- Cool & Peel: Transfer to cold water and peel shells.
- Chop Eggs: Dice into small pieces.
- Prepare Green Dressing: In a bowl, mix mayonnaise, yogurt, lemon juice, mustard, garlic, and herbs.
- Combine: Add chopped eggs to the dressing.
- Season: Add salt and pepper to taste.
- Mix Gently: Stir until creamy and well coated.
- Serve or Chill: Enjoy fresh or refrigerate for deeper flavor.
Notes
- Fresh herbs are key to the flavor.
- Greek yogurt lightens the dish.
- Lemon juice adds brightness.
- Adjust herbs based on availability.
- Garlic adds depth but can be reduced.
- Chill before serving for best taste.
- Use organic eggs if possible.
- Store in an airtight container in the fridge.