Avocado Egg Salad Cups

Serves: 4

Ingredients

2 ripe, Fresh California Avocados halved and seeded
2 hard-boiled eggs cubed
1 tsp. chopped chives
1 tsp. chopped dill
1/8 tsp. salt to taste
1/8 tsp. pepper to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.