Avocado Egg Salad

Serves: 4


2 hard-boiled eggs, chopped
2 hard-boiled egg whites, chopped
2 ripe, Fresh California Avocado, pitted and peeled
1 Tbsp. plain Greek yogurt
1 Tbsp. fresh lemon juice
2 Tbsp. green onion, chopped
1/4 tsp. Dijon mustard
8 slices whole wheat bread
As needed Salt and freshly ground black 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.