GREEN GODDESS EGG SALAD

Add the eggs to a medium sauce pot and add enough cold water to cover the eggs by about 1 inch. Add the vinegar to the water.

Bring the water to a boil over high heat. Once at a boil, turn off the heat and cover the pot with a lid. Let the eggs sit in the hot water for 11 minutes. Meanwhile, prepare an ice bath in a medium bowl.

Transfer the hard boiled eggs to the ice bath and let sit for 10-15 minutes.

Meanwhile, prepare the green goddess dressing: combine the scallion, anchovy filet, garlic, and herbs in the base of a mini food processor. Process until the ingredients are finely chopped, then add the lemin juice, dijon mustard, mayonnaise, and avocado. Process until the sauce is smooth.

Peel the chilled hard boiled eggs as desired.

Roughly chop the peeled eggs, then add them to a large bowl along with about ⅓ cup of the green goddess dressing, and the avocado. Using a spatula or a fork, fold to combine the egg salad. Season to taste with salt and pepper.

Serve on top of salad, with bagel, or in a sandwich.