Avocado Egg Salad (Green Eggs)

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.

Author: Cooking with Conks

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 Servings

Calories: 214 kcal per serving

Ingredients

8 - eggs
1 - Hass avocado
¼ cup - mayonnaise
½ - lime juice
1 tbsp - yellow mustard
salt and pepper

Instructions

Using a slotted spoon, carefully place the eggs in a pot of boiling water that has a lid.
Boil the eggs for 3 to 4 minutes with the lid off (3 minutes for slightly softer yolks), then turn the heat off and cover the pot with a lid. Let the eggs sit in the hot water for 10 minutes.
Using the slotted spoon, remove eggs from the pot and place them in a large bowl full of cold water and ice. Let them cool completely, about 10-15 minutes. Then peel the eggs and discard the shells.
Place the peeled eggs onto a large plate or platter. Cut the eggs in half and mash them with a fork or a potato masher.
Remove the pit from the avocado and scoop out the fruit. Add the avocado and mash it too, then mix it with the eggs until fully combined.
Add the mayonnaise, mustard, lime, salt, and pepper. Mix it together until everything is combined and creamy, then taste and adjust the seasoning as needed.
Scoop onto crackers or toast and top with fresh tomato or crispy bacon, or enjoy it straight from the plate.

Nutrition