Avocado Egg Salad (Green Eggs)

We do like green eggs and ham. We do like them, Conks we…are. Okay, so that’s not exactly how the rhyme goes, but you get the point! While the idea of green eggs may not sound totally normal to the character from that book, or even to some of you, we promise this Avocado Egg Salad is so, so good!

When we were kids, we’d wake up on weekend mornings to our dad making breakfast in the kitchen. Whenever we had a surplus of avocados growing on the tree in our parents’ yard, the menu often called for Avocado Egg Salad, which we always called “Green Eggs.” We’d scoop up this creamy, verdant, eggy mixture with flaky saltine crackers or crunchy toast, and top off each bite with a slice of fresh tomato or smoky bacon (that’s close enough to ham, right?). This Avocado Egg Salad is perfect (and vegetarian) on its own too.

What is Avocado Egg Salad a.k.a Green Eggs?

Green Eggs are basically what we call egg salad that is mixed with avocados and brightened up with a little fresh lime juice. The avocados in this dish not only make the egg salad taste delicious, but they also replace some of the mayonnaise that you find in traditional egg salad. Avocados are nutrient-rich and have healthy fats, and anytime you can throw avocados into a recipe is good with us!

To bring in those traditional egg salad flavors, we add a little mayo for extra creaminess and richness, and mustard for an extra punch. Freshly cracked black pepper and salt make this dish a perfectly seasoned breakfast, snack, lunch, dinner, or whatever-you-want-meal. It’s one of those things that’s super simple to make, but somehow manages to impress everyone who eats it. So make it for yourself, make it for your friends, your significant other, your parents, your kids, anyone! Just make sure you actually make it!

Ingredients

The ingredients are pretty simple, which is another reason why we love this recipe so much! It comes together fairly quickly, and it’s so worth the mini-arm workout you’ll get from mashing the eggs and avocados together!

• Avocado – we recommend Hass avocados over other types as they’re extra creamy. 
• Hardboiled eggs – we typically use large sized eggs in our recipes.
• Mayonnaise – Duke’s or Best Foods/Hellmann’s are best. Just don’t use Miracle Whip or it’ll be too sweet. Veganaise would be good too. 
• Lime juice – a little goes a long way, but if you like your egg salad more on the tart side, add more lime.
• Yellow mustard – yellow mustard may not be as fancy or sexy as its spicy brown or Dijon friends, but this is truly the best mustard option for this dish. 
• Salt and pepper to taste – eggs and avocados need salt, but remember that the mayo is salty so go easy at first. Freshly cracked pepper is a must. 

How To Make Avocado Egg Salad

First, hard boil your eggs. To do this, we recommend placing raw eggs with their shell on into a pot of cold water. Turn the heat on medium-high and bring the water to a boil. Once the water is boiling fairly aggressively, turn the heat off and cover the pot with a lid. Let the eggs sit in the hot water for 8 to 10 minutes. Then remove the eggs and place them into an ice bath (a bowl with cold water and ice) to make them stop cooking. Peel the eggs and discard the shells. Don’t worry if you don’t peel them perfectly either. You’ll be mashing them up, so they don’t need to look pretty!

It’s time to mash your eggs! Take a large plate or platter and place your peeled hard boiled eggs onto it. We find that it’s easiest if you cut the eggs in half first and then mash them. Mash the eggs with a potato masher or a fork until they reach your desired chunkiness. We tend to like our eggs probably on the medium side of mashed. They’ll get more smushed up as you add the other ingredients too.

Now, it’s time to grab your avocado. Cut the avocado in half lengthwise and twist the halves apart. Carefully remove the pit (does anyone remember the “avocado hands” crisis a few years ago?) and scoop out the avocado. Mash the avocado into the egg mixture until everything is combined.

Add the mayo into the avocado and egg mixture. You can use more or less mayo, depending on how big your avocado is or how dry or moist you want your eggs. We find that the amount of mayo in this recipe is perfect for the consistency we like.

Add in the lime juice, mustard, salt, and pepper and mix everything together, careful not to fling green eggs all over your kitchen counter. We’re not saying that we usually do that, but we’re also not NOT saying that.

Serve on crackers or bread and top with tomatoes or bacon, or eat it on its own instead! It’s so good!