2 hard-boiled eggs, chopped

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2 hard-boiled egg whites, chopped

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2 ripe, Fresh California Avocado, pitted and peeled

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1 Tbsp. plain Greek yogurt

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1 Tbsp. fresh lemon juice

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2 Tbsp. green onion, chopped

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1/4 tsp. Dijon mustard

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8 slices whole wheat bread

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As needed Salt and freshly ground black pepper, to taste

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*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.