Green Egg Salad


  • Makes4 servings

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.

This article was originally published on Sep 01, 2005

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