Egg and Avocado Salad

Avocados and eggs blend into an interesting pate. Whip it up fast and easily in the food processor and serve with crispy crackers or fingers of challah bread.
Prep Time: 10 minutes


Ingredients:

Large bunch of Cilantro

Small bunch of spring onions (scallion) bulbs

1/2 ripe avocados (145 calories)

1/4 tbsp lemon juice

1 hard-boiled eggs, halved (med-70 cal, large-80 cal)

1/4 tsp salt

2.5 grinds of black pepper

1 tsp mayonnaise (fat free miracle whip 5 cal)

1/8 or 1/4 cube of sunrise soft tofu (optional)
(1/8 cube-22.5 cal, 1/4 cube-45cal)

paprika (optional)


Preparation:
Chop the cilantro and the spring onions finely in the food processor. Add the peeled, stoned and roughly cubed avocados and the lemon juice, then add the hard-boiled eggs, salt, and pepper. Pulse until the hard-boiled eggs are finely chopped. Turn into a bowl and add enough of the mayonnaise to bind the mixture into a pate. Add tofu, mush in. Sprinkle with paprika. Taste and re-season if necessary. Pile into a shallow bowl and chill until required. or microwave it and serve it hot. Serve with scoop crisps or just eat it with a spoon ! Makes a delicious breakfast !