12 large eggs, hard-boiled and peeled

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1 ripe, fresh California Hass avocado, seeded and peeled

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1/4 cup mayonnaise

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1 Tbsp. ground cumin

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1 Tbsp. capers, finely chopped

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1 Tbsp. Dijon mustard

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1 lime, juiced and zested

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1/2 tsp. salt

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2 jalapeño peppers, seeded and finely chopped

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1 Tbsp. chile powder

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2 Tbsp. cilantro, chopped

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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.