The other day I discovered two left over hard boiled eggs and two soft avocadoes. When I looked at them together the proverbial light switch went off in my brain- avocado plus eggs equals guacamole. I learned that math from my mother. No, it isn’t Hungarian-they didnt have avocadoes in pre War Hungary. My mother discovered this recipe in Mexico where she lived after the Second World War, waiting for a visa to enter the US. It’s a keeper, easy to make and if you use light mayonaisse not even terribly fattening . Spread it inside a tortilla wrap add chunks of fresh tomato and cucumber slices and you’ve got a wonderful light meal.
My mother’s Egg Salad Guacamole
TWo hard boiled eggs
Two medium sized soft avocadoes
One tablespoon mayonaisse
One to two tablespoons finely minced raw onion
Salt, pepper and garlic powder to taste
Peel the hard boiled eggs and cut into chunks. Peel the avocado and cut into chunks.
Mash together or combine using the blade attachment of your food processor. Pulse slowly, otherwise you’ll end up with a smooth baby food like puree. The goal here is to preserve texture. Add the minced onion. Adjust seasonings. Serve with fresh vegies, crackers or as a sandwich spread
Refrigerate
Do not freeze
Serves four to six