Green Goddess Egg Salad
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.
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
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
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