In Which There Are Green Eggs and…Toast

Sometimes you just want something easy. Something you can throw in the food processor and spread on toast and eat with your hands. Maybe sprinkled with chili powder and chives if you’re feeling fancy. And so, without further ado, I give you…avocado egg salad!

The green stuff.

It’s green eggs! Green eggs! If you had a child (which, don’t worry Mom and Dad, I do not), this would be perfect for a Dr. Seuss birthday party. Or heck, if you just like Dr. Seuss.

Dinner is served!

This pretty much tastes like what it is, and hence, is yummy. And there you have it, folks.

Easy-peasy pumpkin squeezy.

Avocado Egg Salad
Adapted from The Pioneer Woman 

I love egg salad, and I love avocados, so this was an easy sell. The red wine vinegar adds a nice tartness, and the chili powder on top (while optional) is a great hit of spice. Speaking of which, a great snack is avocado spread on crackers topped with salt and chili powder. Just saying.

Prep Time: 5 Minutes
Yield: 4 Servings

8 whole hard boiled eggs, peeled
2 whole avocados, Pitted
4 tbs. mayonnaise
3 tsp. red wine vinegar
1/2 teaspoon kosher salt
Black pepper (to taste)
1 teaspoon chives, chopped
Chili powder (optional)

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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