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.

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