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 a favorite for weekday lunches because of its fresh flavors and simple prep.

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 enjoys this salad especially during summer picnics where its fresh flavors brighten up the meal.

Serving Suggestions

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

Pairing Ideas

Pair with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing accompaniment.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.

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This Green Goddess Chopped Egg Salad is a quick, flavorful dish that brightens any meal.

Recipe FAQ

→ How do I boil eggs perfectly for the chopped salad?

Place eggs in boiling water and simmer for 8–10 minutes. Immediately transfer to ice water for cooling before peeling to ensure firm yolks and easy peeling.

→ Can I substitute any ingredients in the dressing?

Yes, Greek yogurt can be swapped for sour cream, or use all mayonnaise for a richer dressing. Fresh herbs add brightness but can be adjusted to taste.

→ What vegetables add the best crunch to this dish?

Cucumber, radishes, celery, and chopped chives contribute crispness, enhancing the overall texture alongside creamy avocado.

→ How can I enhance the texture of this chopped egg dish?

Adding toasted sunflower or pumpkin seeds boosts crunch, complementing the soft eggs and creamy dressing beautifully.

→ What are some serving suggestions to accompany this green goddess egg mixture?

Serve it chilled or fresh on toasted bread, in lettuce cups, or alongside grilled chicken for a balanced meal.