French Avocado and Egg Pate

[Guest guest]

French Avocado and Egg Pate

 

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.

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. 8 servings as a starter, 12 as a dip.

 

 

 

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