Yummy in my Tummy

Eventually when I'm not busy with school and I have more time to cook at home, I would love to make this:
(All photos and reciped from PioneerWoman http://thepioneerwoman.com/)

Recipe: Avocado Egg Salad

Prep Time: 5 Minutes  |  Cook Time:  |  Difficulty: Easy  |  Servings: 4

 

Ingredients

• 8 whole Hard Boiled Eggs, Peeled
• 2 whole Avocados, Pitted
• 4 Tablespoons Mayonnaise
• 3 teaspoons Red Wine Vinegar
• 1/2 teaspoon Kosher Sald
• Black Pepper To Taste
• 1 teaspoon Chives Chopped

Preparation Instructions

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.

(recipe and photos belong to Pioneer Woman.)