EGGS GUACAMOLE
8 servings
For a colorful salad, this guacamole is served in a tomato with sliced egg for garnish.
4 peeled, mashed ripe avocados
2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups)
2 mashed, hard-cooked eggs
Juice 1 lemon
⅛ tsp. garlic
Salt and pepper to taste
8 small tomatoes, or 4 large, halved
Sliced hard-cooked eggs for garnish
Parsley
Combine first seven ingredients and blend well. If using small tomatoes, cut off the top ⅓, and scoop out the inside core carefully. Cut large tomatoes in half and remove inner sections carefully. Fill tomato “cups” with guacamole and top with a slice of hard-cooked egg and a sprig of parsley.