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Salad

Avocado Egg Salad

A creamy, no-mayo-heavy egg salad blended with avocado, red wine vinegar, and chives in the food processor. Serve on a sandwich or over a thick slice of tomato.

Yield4 servings
Prep5 mins
Total5 mins
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Avocado Egg Salad

Ingredients

  • 8 whole hard-boiled eggs, peeled
  • 2 whole avocados, pitted
  • 4 Tbsp mayonnaise
  • 3 tsp red wine vinegar
  • ½ tsp kosher salt
  • black pepper, to taste
  • 1 tsp chives, chopped

Method

  1. Combine all ingredients (scrape avocado from skin) except for the chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until the salad reaches the consistency you want: chunky or more smooth.
  2. Remove the blade from the bowl and stir in the chives. Check seasoning and adjust as necessary.
  3. Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives.

Recipe from thepioneerwoman.com