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
- 4 eggs
- 2 ripe avocados – They have to be soft. Hard avocados will not work for this recipe.
- 1 teaspoon mayonnaise
- ½ teaspoon of salt
- ½ teaspoon of garlic powder
- Put the eggs in a small pot and cover them with water.
- Make it boil for 10 minutes, and then immediately pour the eggs into a cold dish. Rinse with cold water.
- Let it chill for a few minutes before peeling the eggs.
- Put the peeled eggs in a deep bowl.
- Cut the avocados in half and use a spoon to dig into each half and pull avocado flesh out. Add it to the bowl. If there are hard bits in the avocado, remove them.
- Mash the eggs and the avocado.
- Add the salt, garlic powder and mayonnaise. If you do not like mayonnaise, you can replace it with a teaspoon of sour cream.
- Mix well till the mash becomes a pâté.
- Taste to check if it needs more seasoning.