Pioneer Woman Avocado Egg Salad

Pioneer Woman avocado egg salad is a quick, creamy no-cook lunch made with hard boiled eggs, avocados and red wine vinegar, ready in 5 minutes. That makes it a go-to for easy weeknight meal prep, light summer lunches or potluck sides, since it comes together with just a food processor.

The step that makes or breaks this is pulsing the food processor in short bursts, because that keeps everything chunky instead of turning to paste. If you blend it straight through, you'll end up with something closer to guacamole than egg salad.

Avocado replaces most of the mayo here, so each bite tastes lighter with a buttery flavor you won't find in plain egg salad. That richness gets a sharp cut from red wine vinegar, which keeps the whole thing from feeling one-note.

Pioneer Woman Avocado Egg Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Calories

365

kcal

Ripe avocados and hard boiled eggs get pulsed until chunky, then sharpened with a splash of red wine vinegar and finished with chopped chives.

Ingredients

• 8 whole Hard Boiled Eggs, Peeled
  

• 2 whole Avocados, Pitted
  

• 4 tbsp. Mayonnaise
  

• 3 tsp. Red Wine Vinegar
  

• 1/2 tsp. Kosher Salt
  

• Black Pepper To Taste
  

• 1 tsp. Chives, Chopped

Directions

• Prep the eggs and avocado: Halve the hard boiled eggs and drop them into the bowl of a food processor. Then scoop the avocado flesh from the skins and add it along with the mayonnaise, red wine vinegar, salt and pepper.
• Pulse to your preferred texture: Pulse a few times and scrape down the bowl, then keep pulsing until the salad reaches the consistency you want, from chunky to smooth.
• Fold in the chives: Remove the blade from the food processor bowl and stir in the chopped chives, then taste and adjust the salt and pepper as needed.
• Serve right away: Pile the salad onto a thick tomato slice for a cool lunch, or layer it on bread for a sandwich, then top with extra chives.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Greek yogurt instead of mayonnaise?

Greek yogurt works as a swap that makes the salad lighter because it has less fat than mayo. Since it tastes a bit more tart, add a pinch of extra salt to balance things out.

How long does avocado egg salad last in the fridge?

It holds about a day in the fridge with plastic wrap pressed onto the surface, though the avocado will start browning within a few hours. I'd eat it the same day you make it, since that's when the color and flavor are at their best.

Can I prep the ingredients ahead of time?

Boil and peel the eggs up to 3 days ahead, then stash them in the fridge until you're ready. Save the avocados for the last minute though, since they brown fast once they're cut.

What if I don't have a food processor?

A fork and a sturdy bowl work just as well, and you'll actually get a chunkier texture that some people prefer. Once the eggs are broken up, add the avocado and remaining ingredients and keep mashing until it looks right to you.

Why does my avocado egg salad taste bland?

The most common fix is more salt and vinegar, since avocado absorbs both and needs more than you'd expect. Taste after mixing and add another splash of red wine vinegar, because that's what gives the salad its backbone.