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Large avocados - 2
Hard boiled eggs - 4 ( finely chopped)
Lemon juice - 2 tbsp
Garlic - 2 cloves (crushed)
Parsley - 2 tsp (chopped)
Fresh mint - 1 tbsp (chopped)
Freshly ground pepper
Sour cream (or) Mayonnaise - 1/4 cup
sweet paprika - pinch


  • Cut avocados in half, remove seed and carefully scoop out flesh and put in a bowl. Save the avocado skins for serving.
  • Mash avocado with all remaining ingredients. Replace mixture into shells, smoothing down so as to keep avocado shape.
  • Garnish with lemon twist and a sprig of parsley and serve with Melba toast or crackers.
Slight discoloration can occur if avocados are not freshly ripened.  
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