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Avocado Egg Pâté
- 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
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.
Serves 8
Printable version
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