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Top down view of a bowl full of egg salad with tomatoes, bacon, and crackers on top.

Avocado Egg Salad (Green Eggs)

Avocado Egg Salad (Green Eggs) is a fun twist on classic egg salad! This is a great crowd pleaser and comes together quickly with just a few simple ingredients.
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Cook Time:20 minutes
Assembly Time:10 minutes
Total Time:30 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Avocado, Easy, Eggs, vegetarian
Servings: 6

Equipment

  • 1 Saucepan

Ingredients

  • 10 eggs
  • 1 Hass avocado, large
  • ¼ cup mayonnaise
  • ½ lime , juice
  • ½ tbsp yellow mustard
  • salt and pepper, to taste

Instructions

  • Place raw eggs, shell on, into a large pot filled with cold water.
    10 eggs
  • Turn the heat on medium-high and bring the water to a boil (this may take 5-10 minutes).
  • 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 8-10 minutes to fully cook.
  • Place the eggs into an ice bath to make them stop cooking.
  • Peel the eggs and discard the shells.
  • Mash the eggs with a potato masher or even a fork until they reach your desired chunkiness, as though you are making egg salad.
  • Remove the pit from the avocado and scoop out the flesh. Mash avocado into mashed egg mixture to blend.
    1 Hass avocado
  • Mix mayonnaise into egg and avocado mixture. You can use more or less mayonnaise, depending on how bit your avocado is or how dry or moist you want your green eggs.
    ¼ cup mayonnaise
  • Add in the lime juice, mustard, and salt and pepper and mix everything together.
    ½ lime, ½ tbsp yellow mustard, salt and pepper
  • Serve on crackers or bread.