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Green Goddess Egg salad with Avocado and Microgreen
This Green Goddess Egg salad with Avocado and Microgreen recipe is great in a sandwich of course, but can also be served as a appetizer on bruschetta or even spooned onto endive.
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Preparation
10 mins
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Cooking Time
15 mins
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Serving
4/5
Ingredients-
- Eggs
- 1/2 cup Mayonnaise
- 2 cups Uptown fresh Microgreens
- 1/2 cup Uptown fresh basil
- 2 spring onions
- 1/2 tbsp dijon mustard
- 1 tsp lemon zest
- 1 Avocado
- Tomatoes sliced (to taste)
- Salt as per taste
- Freshly ground black pepper
- Bread slices
Instruction-
- Boil the eggs in a medium size saucepan. When cool enough peel the eggs and chop finely.
- In a medium size bowl, mix mayonnaise, spring onion, basil, lemon, and dijon mustard.
- Add eggs to the mayonnaise mixture and gently fold in.
- Add the diced Avocado gently fold in.
- Season with Salt and Freshly Ground Black Pepper (to taste).
- For appetizers, just a spoonful placed on toasted bruschetta or endive and top with a few Microgreens.
- For sandwiches, spread bread with mayo and mustard if you like. Layer sliced Tomato (to taste), avocado.
- Top with a generous amount of egg salad, and a mound of micro greens.
