Avocado Egg Pâté
Chop the parsley and the spring onions finely in a food processor. Add the avocados, lemon juice, eggs, and seasonings. Pulse until the eggs are finely chopped. Turn into a bowl and add enough mayonnaise to bind the mixture into a paste. Taste and correct the seasonings if necessary. Place in a shallow bowl, cover and chill until ready to serve. Serve with chips or sliced pita bread.
- 1 large bunch of parsley
- 1 small bunch of spring onions (scallions)
- 4 ripe avocados, peeled, stoned and roughly cubed
- 1 tablespoon lemon juice
- 4 hard-boiled eggs, peeled and halved
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 rounded tablespoon mayonnaise
Serves 8
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