Avocado Green Goddess Egg Salad
Cuisine: Sandwich, AmericanServings
15
servingsPrep time
10
minutesCooking time (Eggs)
20
minutesCalories
295
kcalIngredients
- Egg Salad
225 g (1 cup) Mayo
30 g (2 cups) spinach
8 g (½ cup) fresh dill
2 g (2 Tbsp.) fresh tarragon
25 g (1 cup) fresh parsley
3 cloves garlic
6 g (1 tsp) salt
10 g (½ Tbsp.) honey
24 hard boiled eggs
1 Avocado
1 avocado (ripe but not overripe)
Juice of lemon
10 g (2 Tbsp.) finely chopped chives
½ tsp MSG
- Sandwich Filling
Olive oil
Arugula
Sliced fresh tomato
Sandwich bread of your choice
Directions
- Egg Salad
- Add mayo, spinach, dill, tarragon, parsley, garlic, salt and honey to a food processor and spin until ingredients are broken down and the sauce is mostly smooth (30-45 seconds).
- Press eggs through a wire rack to “dice” (or roughly chop the eggs) into a large bowl, keeping the pieces about the same size.
- Pour the dressing from the food processor into the bowl of eggs.
- Add the chives to the eggs. Stir gently to combine.
- Medium dice the flesh from the avocado and add to egg bowl.
- To the bowl, add the MSG, juice from the lemon, and salt to taste. Gently (to avoid mashing the avocado pieces) fold the mixture to combine.
- Assembling the Sandwich
- Add 3-4 large spoonfuls of the mixture to a piece of bread.
- Top with arugula and tomato slices.
- Drizzle with about ½ Tbsp. of olive oil.
- Top with the final piece of bread, slice in half, and serve.
Notes
- The calorie count of 275 does NOT include the bread.
- For additional depth of flavor, add bacon bits to the egg salad
- To save time, you can hard boil the eggs ahead a couple days before