This green goddess egg salad is a unique twist on traditional egg salad with an herb-rich dressing. It makes a great sandwich on any bread, an appetizer on crostini, or just serve over some tasty fresh greens.
Ingredients
- 6 large hard boiled eggs
- 0.25 cups mayonnaise
- 1.5 tablespoons fresh dill
- 1.5 tablespoons chives
- 2 teaspoons Dijon mustard
- 1 teaspoon parsley
- 1 teaspoon lemon juice
- 0.5 teaspoons anchovy paste , optional
- salt and freshly ground black pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
Roughly chop eggs and place in a bowl.
-
3
In a small bowl, whisk mayonnaise, dill, chives, Dijon, parsley, lemon juice, and anchovy paste together until smooth. Season with salt and pepper.
-
4
Add dressing to chopped eggs, and gently fold in until well combined. Cover and refrigerate if not serving immediately.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
New England Clam Chowder III
Institutional size!
Gluten-Free Pumpkin Muffins
Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred.
Blueberry Dessert
This heavenly dessert was my Grandmother's recipe, and there are never any leftovers. The sweet meringue and the salty crust just compliment each other. You will need to print copies of the recipe, because everyone that has a taste will want it. You can make this the night before you need it.