Avocado Green Goddess Egg Salad

4 large eggs, hardboiled (see instructions below)

1 small-medium ripe avocado

2 Tbsp. plain Greek yogurt

2 Tbsp. mayonnaise

1 tsp. dijon mustard

2 green onions, white and green parts, thinly sliced

2 Tbsp. minced fresh parsley

2 Tbsp. minced fresh cilantro

1 tsp. dried dill

1 tsp. kosher salt

1/2 tsp. ground black pepper

Sliced bread, for serving

Lettuce leaves, baby spinach, arugula, and/or micro greens, for serving

1. Begin by cooking eggs. Place eggs in a small pot and cover with water by about 1/2”. Cover, and bring to a boil on the stove over high heat. Once the pot reaches a boil, turn off the heat and let stand, covered, 12 minutes. After 12 minutes, drain off hot water, and submerge eggs in ice water to cool.
2. Meanwhile, prepare remaining egg salad ingredients. Peel and pit the avocado, and mash in a medium bowl. Add Greek yogurt, mayonnaise, dijon, sliced green onions, minced parsley and cilantro, dill, salt, and pepper.
3. Once eggs are cool to the touch, peel shells off. Dice hard boiled eggs and add to the bowl with other salad ingredients.
4. Gently fold all the ingredients together to combine.
5. Serve egg salad on sandwich bread of your choice, topped with lettuce leaves, baby spinach, and/or micro greens. Makes up to four sandwiches, or leftovers can be stored in the fridge for 1-2 days.