Avocado Egg Salad (Ree Drummond)

Last weekend, my partner bought me some avocados and they have ripened. It was therefore perfect for me to try Ree Drummond's Avocado Egg Salad. There are a few ways of serving this tasty creamy salad (other than eating spoonfuls right out of the bowl) and Ree has served the salad as a sandwich and also topped the salad on slices of tomatoes. 

I was at home recuperating from my backache and this seemed like a very simple lunch to prepare. I had only a tablespoon of mayonnaise in the bottle and used all of it in the salad and had none to spread on my bread. But it didn't matter as it was not necessary. The salad itself was already very moist and creamy.

This is my hastily put together sandwich. I asked my partner to buy me Gardenia's Canadian Purple Wheat bread but it was not available so he got me the Raisin Oatmeal instead, which was quite nice as it is sweet and has a nice aroma.

I had some Roma tomatoes in fridge and I decided to make a tomato boat and stuff it with the salad. It tasted very nice. I love this creamy egg salad and it is really good as a sandwich filling.

Avocado Egg Salad

Recipe source : Ree Drummond

(My adaptations and notes in red)

Ingredients :

- 8 whole hard boiled eggs, peeled (I used 3 eggs)

- 2 whole avocados, pitted (I used 1 avocado)

- 4 tablespoons mayonnaise (I used 1 tablespoon)

- 3 teaspoons red wine vinegar (I used 1 teaspoon)

- 1/2 teaspoon Kosher salt (I sprinkled some to taste)

- Blackpepper to taste

- 1 teaspoon chives, chopped (I used about 1/2 teaspoon)

Method :

1. Combine all ingredients (scrape avocado from skin) except for chives in the bowl of a food processor. Pulse a few times, scrapping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want : chunky or more smooth (I just used a fork to mash).

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

3. Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise)(I omitted this part because I had none) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it pretty.

I'm linking this post to Cook Like a Star, an event co-hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. The featured chef for the month is Ree Drummond.