Green Goddess Egg Salad

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INGREDIENTS:

Yield:

Dressing makes two times what is needed for the egg salad.

Egg salad makes 8 portions

▪450g (2c) mayo

▪60g (4c) spinach

▪15g (¾-1c) fresh dill

▪5g (1/2c) fresh tarragon

▪50g (2c) fresh parsley

▪3 cloves of garlic

▪12g (2 1/2t) salt (for dressing)

▪20g (1T) honey

▪24 eggs

▪2 avocados (look for aovs that are mostly ripe, but not super soft)

▪8g (1 2/3t) salt (for egg salad)

▪Juice of 1 lemon

▪15-20g (4T/1 clam shell) chives

▪Olive oil

▪Fresh croissants

▪Arugula (dressed with olive oil and a squeeze of lemon juice)

INSTRUCTIONS:

1. Add mayo, spinach, dill, tarragon, parsley, garlic, salt and honey to a food processor and spin for 30 seconds or until ingredients are broken down and the sauce is mostly smooth.

2. Transfer half (about 300g) to a storage container (for green goddess dressing throughout the week) and the other half into a bowl to finish the egg salad.

3. Press eggs through a wire rack to “dice”

4. Finely mince chives and add to egg bowl

5. Medium dice the flesh from two avocados (about 300g) and add to egg bowl.

6. To that, add 8g salt, juice from 1 lemon, and gently fold to combine.

7. Add 3-4 spoonfuls onto a nice flaky croissant and top with dressed arugula