Egg Spread of Yore

I've been known to take a recipe and make a few tweaks based on what I have in the fridge or generally what tastes yummy.  Today's lunch is no exception.

I must confess.  I. Love. Egg. Salad.  BUT, I only like mine, my mom's, and grandma Barbara's.  My mom makes her's chunky style with mayo, salt, and pepper.  Grandma Barbara used to make her's blender-style to make it smooth and always added scallion.

Today I managed to make a combo of the two with a secret ingredient:  Avocado!

6 eggs
1 avocado
Chives
A few tablespoons of mayo
1 teaspoon of dijon
Salt
Pepper
Hungarian Paprika

Mix eggs, avocado, mayo, and dijon in Blender:

Viola!

The avocado makes the egg salad more of an egg spread with a lovely green hue and the hungarian paprika gives an otherwise mellow dish some bite.  I use chives because they don't assault your taste buds like scallions. Spread this on a bit of pumpernickel bread and you have a tasty lunch or snack.

Yes, please.