Green Goddess Chopped Egg Salad

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.

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.

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

Serving Suggestions

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

Storage Tips

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

Variations

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

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

Frequently Asked Questions

→ 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.