Avocado and Egg Pate Recipe

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.