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Edna tells us, "I was born in Buenos Aires and this is one of my mom's (and my) favorites. Easy, healthy and good for every occasion." We love this mix of avocados and egg salad — very summery all year 'round!

  • 2-3 ripe avocados, peeled and chopped
  • 4 hard-boiled eggs, peeled and chopped
  • 3 scallions, chopped
  • 1-2 cloves crushed garlic, to taste (or 1/4 tsp. GRANULATED GARLIC POWDER)
  • 2 TB. fresh lemon juice (juice of 1 small lemon)
  • 1/2-1 tsp. salt, to taste
  • 1/4-1/2 tsp. GROUND WHITE PEPPER, to taste
  • 1-2 TB. olive oil (Edna uses extra virgin olive oil)
  • 1/4-1/2 tsp. CRUSHED RED PEPPERS, to taste (optional)

Place the avocados and eggs in a bowl and mash well. Add the scallions and garlic and mix. Add the lemon juice, salt, PEPPER, olive oil and CRUSHED RED PEPPERS and mix well. Serve with French bread, pitas or crackers.

Prep. time: 15 minutes
Cooking time: 12 minutes to hard-boil eggs
Serves: 8-10

Nutritional Information:
Servings 9; Serving Size 1/4 cup (59g); Calories 100; Calories from fat 80; Total fat 8g; Cholesterol 70mg; Sodium 130mg; Carbohydrate 4g; Dietary Fiber 3g; Sugars 1g; Protein 3g.

Garlic Powder Granulated 1.3 oz. 1/4 cup jar
White Pepper Fine 1.0 oz. 1/4 cup jar
Crushed Red Peppers California .5 oz. 1/4 cup jar

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