Avocado and Egg Pâté

Image by Alix Wall

By Evelyn Rose with Judi Rose May 27, 2016

A favorite Israeli appetizer, this dip can be served with chips, crackers or challah.

Serves 4 as an appetizer, 6 as a dip
Keeps for 2 days in the fridge | do not freeze

½ large bunch of parsley
½ small bunch of scallions
2 ripe avocados, peeled, pitted and roughly cubed
1 tablespoon lemon juice
2 hard-boiled eggs, shelled and halved
1 teaspoon fine sea salt
5 grinds of black pepper
1 tablespoon mayonnaise
Chips, crackers or challah, to serve

1) Finely chop the parsley and the scallions in a food processor. Add the avocados and the lemon juice, then add the eggs, salt and pepper. Pulse until the eggs are finely chopped.

2) Turn into a bowl and mix in enough of the mayonnaise to bind the mixture into a pâté. Taste and re-season if necessary. Pile into a shallow bowl and chill until required. Serve with chips, crackers or spread on fingers of challah.

Recipe from “100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World” by Evelyn Rose, with Judi Rose. Published by Interlink Books.

A message from our Publisher & CEO Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO