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Green Goddess Egg Salad

Name: Green Goddess Egg Salad
Prep time: 25 min
Cook time: 15 min
Ingredients: Dressing makes two times what is needed for the egg salad.; 450 g mayo; 60 g spinach; 15 g fresh dill; 5 g fresh tarragon; 50 g fresh parsley; 10 g of garlic; 12 g salt (for dressing); 20 g honey; 24 eggs; 2 avocados (look for aovs that are mostly ripe, but not super soft); 8 g salt (for egg salad); Juice of 1 lemon; 15-20 g chives; Olive oil; Fresh croissants; Arugula (dressed with olive oil and a squeeze of lemon juice)

A fun take on egg salad is this green goddess avocado egg salad. Its bright green color is fun and it tastes amazing. You are gonna want this one on a good croissant.

Prep Time: 25

Cook Time: 15

Servings:

Ingredients

Dressing makes two times what is needed for the egg salad.
450 g mayo
60 g spinach
15 g fresh dill
5 g fresh tarragon
50 g fresh parsley
10 g of garlic
12 g salt, for dressing
20 g honey
24 eggs
2 avocados, look for aovs that are mostly ripe, but not super soft
8 g salt, for egg salad
Juice of 1 lemon
15-20 g chives
Olive oil
Fresh croissants
Arugula, dressed with olive oil and a squeeze of lemon juice

Metric – US Customary

Instructions

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.
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.
Press eggs through a wire rack to “dice”
Finely mince chives and add to egg bowl
Medium dice the flesh from two avocados (about 300g) and add to egg bowl.
To that, add 8g salt, juice from 1 lemon, and gently fold to combine.
Add 3-4 spoonfuls onto a nice flaky croissant and top with dressed arugula