California Avocado Pate
Source of Recipe
Aunt Saunny
Serves: 4
2 large California avocados
1 tablespoon chopped green onion
4 hard-boiled eggs
fresh mint
chopped freshly ground pepper
2 tablespoons lemon juice
salt to taste
11/4 cup sour cream or mayonnaise
2 cloves garlic, crushed
2 teaspoons chopped olives
11/8 teaspoon sweet parsley
paprika
Cut avocados in half, remove seed and carefully scoop out flesh and put in a bowl. Save the avocado skins for serving. Mash avocado with all remaining ingredients. Replace mixture into shells, smoothing down so as to keep avocado shape. Garnish with lemon twist and a sprig of parsley and serve with Melba toast or crackers.
Note: Slight discoloration can occur if avocados are not freshly ripened.
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