Avocado Egg Salad

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

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 pretty.

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