Prep 10 mins
Cook 10 mins
Most Fridays I bake my own Challahs which taste so good that my family wants something to put on their slices. When I first moved to Vienna my sister-in-law served this for the same purpose & I've been making it ever since as nothing could be easier!
- Hard boil eggs.
- Chop onion, fine.
- Combine eggs, onion, avocado, salt& mash- I let the kitchen machine do it.
- Put in refrigerator for at least a few hours that flavors can intensify.
- Garnish with paprika& serve on salad leaves.
I make this every Friday night that avocadoes are in season. There's nothing better than having some of this stuff shmeared on your challah to take the edge off your appetite. I like to add some cracked black pepper to the mix, and every now and again add a good glop of prepared techina as well.
This was really good. I served this atop slices of challah, as recommended and it was a great snack. I scaled the recipe down to 1/3 of the full amount to make a more "personal" sized portion. It was easy and very good.