Mexican Avocado and Egg Salad

"Guacamole bobe" was the name of this item on the appetizer menu at Rustika Café on the Southwest Freeway at Buffalo Speedway. The description listed the ingredients as avocado, caramelized onions and hard-boiled eggs. It came with tortilla chips, and it tasted fabulous. What a great idea for a dip -- or a sandwich spread, with bacon and tomato.

It was a tad bland, so after a few bites, I hit it hard with the Tabasco sauce, and we passed it around the table. It was gone in a flash. Nobody in our lunch group had ever heard of this combo before -- which we all found amazing. It's not very hard to figure out how to make the stuff. Mush some eggs and avocado together with onions and add salt and pepper.

Here's a more elaborate recipe I found on the web:

Avocado Egg Salad

  • 6 avocados - peeled, pitted, and cubed
  • 1 teaspoon fresh lemon juice
  • 5 hard-cooked eggs, chopped
  • 1/2 red onion, minced
  • 1/2 cup light mayonnaise
  • 1 tablespoon milk
  • 3 hard-cooked eggs, sliced
  • 1/2 teaspoon paprika
  • Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.

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