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Avocado, Chipotle, & Egg Spread  

Yield: 8-10 appetizer servings

 12 hardboiled eggs, finely chopped
3 tablespoons mayonnaise
1 Chipotle pepper in Adobo sauce, finely chopped
cup green onion, finely chopped
8 ounces cream cheese, softened
3 tablespoons sour cream
1 avocado, peeled and thinly sliced
2 tablespoons chopped black olives


Mix eggs and mayonnaise, and Chipotle pepper together.
Place in bottom of 10 springform pan.
Sprinkle green onions on top of egg mixture
Mix cream cheese and sour cream together, by hand or with a food processor.
Spread carefully on top of onions.

Refrigerate overnight.

Before serving place sliced avocado in a spoke pattern, and
add black olives to the center of the spoke..

Serve with tortilla chips, or crackers.

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