Pin A vibrant, herby egg salad tossed with crisp vegetables and a creamy green goddess dressing, perfect for a light lunch or picnic.
This salad has quickly become a favorite in my household for quick lunches and summer picnics.
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.
Pin This salad often brings smiles at family picnics especially during warm summer days.
Notes
For extra crunch, add toasted sunflower seeds or pumpkin seeds. Serve on toasted bread or in lettuce cups for variety.
Required Tools
Saucepan, mixing bowls, whisk, cutting board and knife are required to prepare this recipe efficiently.
Allergen Information
Contains eggs and milk Greek yogurt, mayonnaise may contain eggs. Check store-bought mayonnaise for additional allergens and always verify labels for gluten or other allergens if necessary.
Pin This salad is best enjoyed fresh but can be kept chilled for a couple hours to deepen flavors.
Recipe Questions
- → How do I hard boil the eggs for the salad?
Place eggs in a saucepan covered with water, bring to a boil, then simmer for 8-10 minutes. Cool in ice water before peeling and chopping.
- → Can I substitute the Greek yogurt in the dressing?
Yes, you can use sour cream or all mayonnaise for a richer, creamier dressing without altering the flavor balance much.
- → What fresh herbs are used in the green goddess dressing?
Fresh parsley, basil, and tarragon are finely chopped and whisked into the dressing for its signature herbal notes.
- → How can I add crunch to this salad?
Toasted sunflower or pumpkin seeds sprinkled on top add a delightful crunch and nutty flavor.
- → What are some serving suggestions for this salad?
Serve on toasted bread, in lettuce cups, or alongside grilled chicken for a hearty meal experience.