How should the eggs be cooked for the salad?

Boil the eggs for 8-10 minutes, cool them in an ice bath, then peel and chop coarsely to retain texture.

Can I use different herbs in the dressing?

Yes, fresh parsley, basil, and tarragon create the signature flavor, but you can adjust or substitute based on preference.

Sprinkle toasted sunflower or pumpkin seeds on top for added texture and nutty flavor.

Using dairy-free yogurt alternatives and egg-free mayonnaise can adapt the dressing for dairy-free diets.

Serve chilled on its own, with toasted bread, in lettuce cups, or alongside grilled proteins like chicken.

A vibrant, herby egg salad tossed with crisp vegetables and a creamy green goddess dressing, perfect for a light lunch or picnic.

This salad quickly became my go-to lunch, especially when I want something healthy yet flavorful.

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

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.

My family loves gathering around this salad, especially during summer picnics or quick weekday meals.

Serve on toasted bread, in lettuce cups, or alongside grilled chicken for a fulfilling meal.

Keep refrigerated and consume within 2 days for best taste and freshness.

Substitute Greek yogurt with sour cream or use all mayonnaise for a richer dressing experience.

This salad is a fresh, delicious option that’s both easy and impressive for family and friends.

→ How should the eggs be cooked for the salad?: Boil the eggs for 8-10 minutes, cool them in an ice bath, then peel and chop coarsely to retain texture.
→ Can I use different herbs in the dressing?: Yes, fresh parsley, basil, and tarragon create the signature flavor, but you can adjust or substitute based on preference.
→ How can I add extra crunch to the salad?: Sprinkle toasted sunflower or pumpkin seeds on top for added texture and nutty flavor.
→ Is it possible to make the dressing dairy-free?: Using dairy-free yogurt alternatives and egg-free mayonnaise can adapt the dressing for dairy-free diets.
→ What are good serving suggestions for this salad?: Serve chilled on its own, with toasted bread, in lettuce cups, or alongside grilled proteins like chicken.