You won’t believe how easy this egg salad recipe is to follow. Thank goodness for that little lunch restaurant or else we’d never know about the deliciousness of this avocado egg salad recipe. I love serving this delicious avocado egg salad on toast, whole wheat bread, and even pita pockets. My husband says that it goes over well on crackers, too. My son enjoys eating it with a spoon.
Will you be adding avocado egg salad to your picnic basket list this summer?
8 whole Hard Boiled Eggland’s Best Eggs, Peeled
2 whole Avocados, Pitted
4 Tablespoons Hellman’s Mayonnaise
3 teaspoons Red Wine Vinegar
1/2 teaspoon Morton Kosher Salt
McCormick 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.
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Quick Tip: Eat this egg salad on bread or over sliced tomatoes. delicious!