Be the first to Avocados and eggs blend into an interesting pate. Whip it up fast and easily in the food processor and serve with crispy crackers or fingers of challah bread.
Prep Time: 10 minutes
Ingredients:
- Large bunch of parsley
- Small bunch of spring onions (scallion) bulbs
- 4 ripe avocados
- 1 tbsp lemon juice
- 4 hard-boiled eggs, halved
- 1 tsp salt
- 10 grinds of black pepper
- 1 rounded tbsp mayonnaise
Preparation:
Chop the parsley and the spring onions finely in the food processor. Add the peeled, stoned and roughly cubed avocados and the lemon juice, then add the hard-boiled eggs, salt, and pepper. Pulse until the hard-boiled eggs are finely chopped. Turn into a bowl and add enough of the mayonnaise to bind the mixture into a pate. Taste and re-season if necessary. Pile into a shallow bowl and chill until required. Serve with scoop crisps or spread on fingers of challah.Yield: 8 servings as a starter, 12 as a dip
Source: The New Complete International Jewish Cookbook by Evelyn Rose (Robson Book, LTD)
Reprinted with permission.
