All the goodness of egg salad with the gorgeous addition of avocado. Divine in a sandwich or on its own!
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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This tasted pretty good the first day, not so good the next day. Best eaten the day you make it!
Very good! A great way to use avocados. I didn’t have red wine vinegar so I used rice vinegar instead.
Very tasty! Love the chives! Agree, it’s great on toast, only wish I had a tomato!
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Katie on 7.13.2011
This looks absolutely incredible! (It is, after all, the incredible edible egg, right?) This is on my “make right now” list.
curlsmcghee on 7.13.2011
This sounds fantastic, I love a good avocado recipe. I’m going to substitute greek yogurt for the mayonnaise to make it a teensy bit lighter, even though it might throw the flavor a bit. Thanks for sharing!