Avocado and Egg Salad

Jamie Stolper

Ingredients

1 medium avocado
1/4 small onion, minced
Lemon juice to taste (I used half a lemon)
2 hard-boiled eggs
Salt, pepper, paprika to taste

Shell the hard-boiled eggs and chop.  Place in a bowl with the onion.  To cut up the avocado in pieces, slice it in half lengthwise, remove the pit, and score the flesh to the peel in 2 directions.  Then scoop out the pieces with a large spoon.  Place the avocado cubes in the bowl, squeeze the lemon juice over the top and combine gently with a large spoon or spatula.  Season to taste with salt, pepper, paprika, and more lemon juice if desired.

Serve in a bowl, or on a plate garnished with tomatoes and decorated with chopped parsley.

This serves one or two people, depending on its place in the meal.  It can be a filling for a sandwich, a stand-alone first course, or a topping for a larger green salad.  You can make this a day ahead and keep in the refrigerator.