• 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C
MineralsNatrium, Fluorine, Magnesium

Ingredients Jump to Instructions ↓

  1. Large bunch of parsley

  2. Small bunch of spring onions (scallion) bulbs

  3. 4 ripe avocados

  4. 1 tbsp lemon juice

  5. 4 hard-boiled eggs, halved

  6. 1 tsp salt

  7. 10 grinds of black pepper

  8. 1 rounded tbsp mayonnaise

Instructions Jump to Ingredients ↑

  1. 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.

  2. Yield: 8 servings as a starter, 12 as a dip Source: The New Complete International Jewish Cookbook by Evelyn Rose (Robson Book, LTD)

  3. Reprinted with permission.


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