Go Back

Green Eggs Slime

A fun and playful twist on egg salad, Green Eggs Slime is a visually appealing and easy-to-make dish using common ingredients that kids will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Party, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Base
  • 6 large hard-boiled eggs, peeled Cooked and chopped into small pieces.
Creamy Sauce
  • 1 large ripe avocado Can also use 1/2 cup plain yogurt or mayonnaise.
  • 1/4 cup fresh parsley and cilantro mix, finely chopped Alternative: 2 tablespoons dried herbs.
  • 1 tablespoon lemon juice or white vinegar Adds acidity to balance flavors.
  • 1 teaspoon Dijon mustard Optional for added flavor.
  • 1 small clove garlic, minced Or use 1/4 teaspoon garlic powder.
  • to taste Salt and pepper Adjust to personal preference.
  • a pinch sugar or honey Optional, to balance acidity.
  • a drop or two green food coloring Optional for a brighter green.
  • to taste Chives or green onion for garnish For added flavor.

Method
 

Preparation
  1. Place eggs in a pot and cover with cold water. Bring to a boil, then lower heat and simmer for 9 minutes for firm yolks. Remove and place in cold water to cool.
  2. Peel the eggs and chop them into small pieces. Put the pieces in a mixing bowl.
  3. If using avocado, scoop it into a blender. Add parsley, cilantro, lemon juice, mustard, garlic, salt, and pepper. Blend until smooth. If using yogurt or mayo, add herbs and mash or whisk until smooth.
Mixing
  1. Pour the green sauce over the chopped eggs. Gently fold until the egg pieces are coated evenly.
  2. Taste and add extra salt, pepper, or lemon juice if needed. If you want a brighter color, add a drop of green food coloring and mix.
  3. Cover and chill for at least 20 minutes to let the flavors settle.
Serving
  1. Serve on toast, crackers, or as a dip with vegetables. Optionally, sprinkle with chives or paprika.

Notes

Store in an airtight container in the fridge for 3 to 4 days. Freezing is not recommended due to change in texture.