James's Avocado Aioli
2 ripe Hass avocados (about 1/2 pound each)
2 tablespoons fresh lime juice
1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh coriander (cilantro) or flat-leaf parsley
Salt and freshly ground pepper
6 hard-cooked eggs, halved lengthwise
2 tablespoons coarsely chopped fresh flat-leaf parsley
Halve the avocados. Scoop the flesh into a bowl. Mash with the lime juice and
garlic. Scrape into a food processor and puree. With the machine on, drizzle in
the oil. Scrape the puree into a bow. Fold in the coriander and season with salt
and pepper. Refrigerate for up to 2 hours.