Name: Avocado Egg Salad (Green Eggs)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 Servings
Cuisine: American

Cooking with Conks Verified

February 2, 2026

Avocado Egg Salad (Green Eggs) is a fun twist on classic egg salad! It is made with egg salad mixed with avocados and fresh lime juice. This is a great crowd pleaser and comes together quickly with just a few simple ingredients. 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. This Avocado Egg Salad is perfect (and vegetarian) on its own too.

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Avocado Egg Salad (Green Eggs)

Cooking with Conks Verified

Ingredients

WarningEggs and 3 other allergens identified

Instructions

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Instructions

Place raw eggs, shell on, into a large pot filled with cold water.

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.

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.

Add in the lime juice, mustard, and salt and pepper and mix everything together.

Serve on crackers or bread.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes