8 hard-boiled eggs

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1 Fresh California Avocado, peeled, seeded, diced

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1 Tbsp. plain yogurt

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1 pinch white pepper, freshly ground

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1 pinch sea salt

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1 Tbsp. Chimichurri (recipe follows)

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4 slices farmers bread

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1 cup flat leaf parsley, chopped

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1/3 cup oregano, fresh, chopped

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4 clove garlic, peeled and minced

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3/4 cup olive oil

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1 tsp. red pepper flakes, crushed

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1/2 cup red wine vinegar

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2 cups cilantro, chopped

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1 pinch sea salt

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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.