Aji verde (Yucatan green sauce)

Serves 4

1	ripe avocado
2	eggs, hard-cooked and coarsely chopped
2	scallions, trimmed and thinly sliced
1	small plum tomato, finely chopped
2	tablespoons lemon juice
1	small jalapeno, seeded and chopped
4	sprigs fresh cilantro, coarsely chopped
1/2	clove garlic, finely chopped
1	tablespoon olive oil
1/2	teaspoon salt
	Black pepper, to taste

1. Halve and pit the avocado. Peel it and cut it into 1/2-inch pieces.

2. In a bowl, combine the avocado, eggs, scallions, tomato, lemon juice, jalapeno, cilantro, garlic, and olive oil. With a fork, mix well to form a creamy chunky paste.

3. Add salt and black pepper. Cover and refrigerate until ready to use. Adapted from "The Summer Shack Cookbook"