Avocado Egg Salad


8 whole hard-boiled eggs, peeled
2 whole avocados, pitted
4 TBSP mayonnaise
3 tsp red wine vinegar
1/2 tsp kosher salt
black pepper to taste
1 tsp 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 smooth!

Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.

Serve on a sandwich or serve on a thick slice of tomato. Sprinkle with extra chives.

From: The Pioneer Woman