California Avocado Chimichurri Egg Salad Toast

Serves: 4


8 hard-boiled eggs
1 Fresh California Avocado, peeled, seeded, diced
1 Tbsp. plain yogurt
1 pinch white pepper, freshly ground
1 pinch sea salt
1 Tbsp. Chimichurri (recipe follows)
4 slices farmers bread

Chimichurri (Yield: 1-½ cups)

1 cup flat leaf parsley, chopped
1/3 cup oregano, fresh, chopped
4 clove garlic, peeled and minced
3/4 cup olive oil
1 tsp. red pepper flakes, crushed
1/2 cup red wine vinegar
2 cups cilantro, chopped
1 pinch sea salt

*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