Chop up the hard boiled egg on a cutting board until the pieces are on the small side but not tiny.  Then scrape the flesh from the avocados into a bowl, add in the egg, and mash “roughly” [Lia’s word] with a fork until more-or-less mixed. Add in the onion, jicama, 2 tablespoons lime juice, oregano, chiles, salt and pepper to taste.  If you’re me, just add in the rest of the lime juice now. Otherwise, add the remainder a teaspoon at a time until you’re happy with the taste. Serve in a beautiful bowl (preferably in the cream, yellow, orange, or red spectrum), or maybe on a small platter lined with bib lettuce.

Take care to blend the ingredients only until just barely mixed, but not so much so that the avocado becomes a smooth paste. You want to see chunks of the avocados along with the jicama, onion and egg.