Egg salad on butter toast is excellent, but egg salad made with a herbaceous, creamy, zesty green goddess dressing and topped with the likes of avocado as well salmon caviar? Unrivalled. Green goddess dressing recipes vary widely based on herb preferences and availability and there is not really one definitive combination, but this simple version brings together everyday herbs and ingredients. The takeaway here is that the dressing should be bright green in colour, bright in herby flavours and creamy in texture and mouthfeel. Note that the recipe for this dressing is great as an everyday salad dressing, dip for chips and veggies or used in chicken and pasta salad.
Green Goddess Egg Salad Toast 4 Steps
In a blender or food processor combine the mayonnaise, sour cream, chopped parsley, sliced scallions, chopped cilantro, chopped dill, lemon juice, garlic, kosher salt, as well as anchovy fillets if using and blend until smooth and even. Store in a glass jar in the fridge for up to two weeks.
Using a fork or potato masher, mash the boiled eggs. Start with 1/3 cup of the green goddess dressing, and fold in until even. Taste and adjust seasoning with black pepper as well as additional dressing to taste and preference.
Heat the butter in a cast iron pan and toast the sourdough bread until brown and crisp on both sides.
To assemble: top the toasted sourdough with the egg salad mix and then top with avocado slices, cucumber ribbons, salmon caviar as well as additional dill sprigs as desired.