I love the addition of avocado to an otherwise pretty basic egg salad recipe. It’s made in the food processor, which is convinient, but it’s easy to overdo it. The first time I made this the egg salad was a little too processed. It reminded me of baby food texture. After I toned down the processing, it had a much more desirable texture. I upped the red wine vinegar and dijon mustard and cut back on the mayo. I always eat this the same day I make it, because I am worried the avocado will brown and make the egg salad look gross. I will need to experiment to prove this though.
Avocado Egg Salad (Pioneer Woman)
Serves 4 (really big servings)
- 8 whole Hard Boiled Eggs, Peeled
- 2 whole Avocados, Pitted
- 4 Tablespoons Mayonnaise
- 3 teaspoons Red Wine Vinegar
- 1/2 teaspoon Kosher Sald
- Black Pepper To Taste
- 1 teaspoon Chives Chopped
Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!
Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.
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 to make it purty.