Avocado and Egg Pate
Recipe
Avocado and Egg Pate
FoFa says:
"I think this is more a fancy name for a dip, I guess it depends on how thick it turns out (depends on the mushyness of the Avocado's). I like to use cilantro instead of parsley personally.
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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."
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
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.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=397
