Avocado Pâté
In recent years avocado is very trendy, but in my family, avocado is trending for decades. This recipe originated sometime in the ’70s of the previous century at my great grandmother’s kitchen. She passed almost twenty years ago, but the recipe is still a big hit with my expanded family. For us, this is a nostalgic taste of naïve childhood.
The key to peeling the eggs quickly and easily is to boil for 10 minutes and then immediately pour the eggs into a cold dish.
In a deep bowl, add the avocados; use a spoon to dig into each half and pull avocado flesh out. If there are hard bits in the avocado, remove them.
Add the salt, garlic powder and mayonnaise to the bowl. If you do not like mayonnaise, you can replace it with a teaspoon of sour cream.
Serve on a toast with veggies,
or to Mujaddara
Avocado Pâté
Recipe details
- 1 pate
- Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Comments
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I'm afraid this will brown very quickly without lime, lemon or a citric acid product like Fruit Fresh.