September 2011 | Stuffed Avocado

This versatile Peruvian dish can be served as an appetizer, side dish, snack, or even the main entree.

Ingredients

• 2 ripe avocados
• 1 small onion, chopped finely
• 1 tomato, chopped
• 2 hard-boiled eggs, chopped
• 4 ounces cooked chicken, chopped
• 1 tablespoon reduced-fat mayonnaise
• Salt (optional) and pepper to taste

Directions

1. Cut the avocados in half, remove the stones and scoop out a little of the flesh around the holes into a mixing bowl.
2. Add the remaining ingredients to the bowl and mix together thoroughly.
3. Pile the chicken mixture into each avocado half and serve.

Makes 4 servings.