Avocado and egg pate
September 2, 2009
MAkES ABOUT ¾ CUP
1 hard-boiled egg
1 avocado, halved and pitted
1 teaspoon plain yogurt
1 teaspoon lemon juice
¾ teaspoon minced scallions
¾ teaspoon minced fresh parsley
Two pinches salt
Roll the hard-boiled egg on the table until the shell cracks. Peel the shell off and place the egg in a bowl. Scoop the avocado out of the peel into the same bowl. Add the remaining ingredients.
Mash it all up with the back of a fork or a potato masher. Enjoy as a sandwich on whole wheat bread or as a dip with your favorite veggie or cracker.
The Kids' Table
Nutrition facts per 1/8— cup: 51 calories, 4 g fat, 1 g saturated fat, 35 mg cholesterol, 2 g carbohydrates, 2 g protein, 90 mg sodium, 2 g fiber
