Save 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 become my go-to for quick lunches and summer picnics, loved by everyone in my family.
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.
Save This salad has been a staple at our family picnics, always bringing smiles and full plates.
Serving Suggestions
Serve on toasted bread, in lettuce cups, or alongside grilled chicken for a complete meal.
Pairings
Pairs wonderfully with a crisp Sauvignon Blanc or sparkling water with lemon.
Storage Tips
Store in an airtight container in the refrigerator for up to 2 days for best freshness.
Save This Green Goddess Chopped Egg Salad is the perfect balance of creamy, crunchy, and fresh for any occasion.
Kitchen Questions
- → How do I perfectly hard boil eggs for this salad?
Place eggs in a saucepan covered with water, bring to a boil, then simmer for 8–10 minutes. Cool in an ice bath before peeling to ensure easy removal of shells.
- → Can I substitute the green goddess dressing ingredients?
Yes, Greek yogurt can be swapped for sour cream, and mayonnaise quantity adjusted for creaminess. Fresh herbs can be varied according to taste.
- → What vegetables add the best crunch in this dish?
Cucumber, radishes, celery, and chives provide crisp textures that balance the creamy dressing and soft eggs beautifully.
- → How long can this salad be stored before serving?
It can be chilled for up to 2 hours to enhance flavors, but is best enjoyed fresh to maintain vegetable crunchiness.
- → What are good serving suggestions for this green goddess mixture?
Serve it on toasted bread, in lettuce cups, or alongside grilled chicken for a complete meal.