This green egg salad is a tasty twist on the traditional recipe — the green comes from avocado!
3 eggs
1 fully ripe avocado
2 green onions, finely chopped
2 tbsp mayonnaise
salt, to taste
black pepper, to taste
Place raw eggs in a small saucepan and add enough cold water to cover. Bring to a boil over high heat, then immediately remove from heat, cover the pot with a lid and let sit undisturbed for 15 minutes. Drain the saucepan and add cold water — keep changing the water until the eggs are cool. Pour out the water. Now here's a little fun: Place the lid back on the saucepan and shake it around to crack the egg shells all over. Peel eggs and place in a medium bowl.
Cut the avocado in half, remove the pit and peel. Cut into chunks and add to the eggs in the bowl. With a fork or potato masher, mash together the eggs and the avocado until it is the texture you like. (Lumpy? Smooth? You decide.)
Add the green onions and mayonnaise, and season with salt and pepper to taste.
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