Guacamole With Egg Recipe
Ingredients
| Avocados | 3 Medium | |
| Lemon juice | 3 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| 1 hard boiled egg, finely chopped | ||
| 1/2 small green pepper, white pith removed, seeded and chopped | ||
| 1 1/2 chillis, blanched and chopped | ||
| Onions spring | 2 , chopped | |
| 1 tomato, blanched, peeled, seeded and chopped | ||
Directions
Halve the avocados.
Slice off the skins and cut out the stones.
Discard the stones and skin.
Place the flesh in a mixing bowl and mash it with a fork.
Add the lemon juice, oil, salt, pepper and coriander, and stir to blend.
Still stirring, add the egg, green pepper, chillis, spring onions [scallions] and tomato.
The dip should be fairly thick.
It is best used immediately, but if it is to be kept, cover the bowl with foil and store in the refrigerator.
Stir well before serving.
Slice off the skins and cut out the stones.
Discard the stones and skin.
Place the flesh in a mixing bowl and mash it with a fork.
Add the lemon juice, oil, salt, pepper and coriander, and stir to blend.
Still stirring, add the egg, green pepper, chillis, spring onions [scallions] and tomato.
The dip should be fairly thick.
It is best used immediately, but if it is to be kept, cover the bowl with foil and store in the refrigerator.
Stir well before serving.
Chef
