Colombian Egg and Avocado Appetizer

More than thirty years of personal experience has established this completely unique egg and avocado appetizer to be the first, surest, and easiest snack to consider when guests are coming over or as a dish to bring to a potluck. I adapted it from the long out of print 1973 Complete Round-the-World Cookbook, compiled by Myra Waldo. It consists of recipes contributed by Pan-Am agents who worked in the more than 80 different countries and territories the former airline served. Where this particular dish has obvious potential (in my opinion) as a mainstream staple, it appears to have become obscure enough that my attempts to find something like it on the Internet proved unsuccessful. The recipe that's pictured above and shared below is identical to the original except for my very appropriate substitution of plantain chips for the toast or lettuce leaves that Ms. Waldo had called for.

COLOMBIAN EGG AND AVOCADO APPETIZER

6 hard boiled eggs, chopped

2 small ripe avocados, chopped fine

1 jalapeno pepper, chopped fine

1 onion, chopped fine

3 tablespoons chopped parsley

2 tablespoons vinegar

1 1/2 teaspoons salt

Combine all the ingredients and continue to chop until well blended. Chill and serve with plantain chips

Adapted from The Complete Round-the-World Cookbook, by Myra Waldo, Doubleday & Company, Inc. New York, 1973