Avocado Egg Salad



5 hard-boiled eggs

2 ripe avocados

4 tablespoons mayonnaise

3 tsp red wine vinegar

½ teaspoon kosher salt

Fresh ground black pepper


  1. Combine all ingredients in a food processor, and pulse a couple times. (You can make it as rough or smooth as you’d like). If you do not have a food processor, simply combine in a large bowl and mash with a fork.
  2. Spread on toast, stuff in tomatoes, the possibilities are endless!


Recipe adapted from The Pioneer Woman.  Recipe article originally featured in the November 2014 issue of Validity.  

Comments are closed.