Angela's Creamy Guacamole

• 8 ripe Hass avocadoes (the perfect avocados will have almost black skin and will be soft but not mushy when gently squeezed)
• 1 medium tomatoes, coarsely chopped (the redder the better...best if fresh grown or from a good produce stand)
• 1 tablespoon mayonnaise (slightly heaping, I use Duke's real mayo...this is the secret ingredient)
• 12 teaspoon lemon juice
• 8 dashes seasoning salt (see instructions)
• 6 dashes salt (see instructions)
• 10 dashes pepper (see instructions)

1. Split avocados in half (Gently sink your knife into the avocado starting at the "stem" until you reach the pit then rotate your knife until you have completed a circle cutting it in half, gently pull 2 halves apart).
2. Remove pits and use a tablespoon to scoop out the contents of each avocado half into a large bowl (use a bowl that has an airtight lid).
3. Take your knife and just criss-cross through the avocados chopping them very coarsely (they will break down more as you mix remaining ingredients).
4. Add chopped tomato, lemon juice, and mayonnaise.
5. Gently stir until mixed (do not over-stir!
6. ).
7. Begin adding seasonings in this order: Seasoned Salt, then salt, then pepper.
8. Start with several shakes of each, stir and taste.
9. Repeat until you get it the way you want it.
10. (It shouldn't be bland and you should just begin to taste the salt coming through which will bring out the taste of the avocados.
11. It takes more than you might think but be careful not to over-salt since your chips will have some salt in them).
12. Seal immediately in an airtight container and refrigerate until serving.
13. If serving this on hot dishes, do not cook or heat the guacamole with the dish -- use it as a garnish.
14. This is best prepared fresh since avocados don't keep well (even with the lemon juice).
15. Enjoy!

avocadoes, tomatoes, mayonnaise, lemon juice, salt, salt, pepper

Taken from www.food.com/recipe/angelas-creamy-guacamole-276711 (may not work)