Guacamole With Egg
|Lemon juice||3 Teaspoon|
|Olive oil||2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Hard boiled eggs||1 , finely chopped|
|Green pepper||1⁄2 Small, pitted, seeded and chopped|
|Chilies||1 1⁄2 , blanched and chopped|
|Spring onion||2 , chopped|
|Tomato||1 , blanched, peeled and chopped|
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.