Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Avocado and Egg Pate
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- #43744
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large bunch fresh parsley
1 small bunch spring onions (scallion) bulbs
4 ripe avocados
1 tablespoon lemon juice
4 hard-boiled eggs, halved
1 teaspoon salt
10 grinds black pepper
1 tablespoon mayonnaise
directions
Chop the parsley and the spring onions finely in a food processor. Add the peeled, stoned and roughly cubed avocados and the lemon juice, then add the eggs and seasonings. Pulse until the eggs are finely chopped.
Turn into a bowl and add enough of the mayonnaise to bind the mixture into a pate. Taste and re-season if necessary.
Pile into a shallow bowl and chill until required.
added by
lindatn
nutrition data
222 calories, 20 grams fat, 10 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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