A tasty egg and avocado spread that is great on crackers and crusty breads.
Egg and California Avocado Spread
Vitamin A 280 IU; Vitamin C 6 mg; Calcium 42 mg; Iron 2 mg; Vitamin D 0 IU; Folate 51 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 6%; Vitamin C 10%; Calcium 4%; Iron 10%
Ingredients2 ripe, Fresh California Avocados, cut in half and seeded 1 Tbsp. chopped green onion 4 hard-boiled eggs, chopped 2 Tbsp. lemon juice 1 1/4 cups sour cream or mayonnaise 2 cloves garlic, crushed 2 tsp. chopped olives 1 1/8 tsp. sweet parsley As needed Salt and freshly ground pepper, to taste 1 Tbsp. chopped fresh mint, or to taste As needed Paprika
- Carefully scoop avocado into a medium bowl. Save the avocado skins for serving, if desired.
- Mash avocado with all remaining ingredients except paprika. Replace mixture into shells, smoothing down so as to keep avocado shape. Sprinkle with paprika.
- Serve with crisp crackers or spread on small slices of toasted bread.
Garnish with lemon twist and a sprig of parsley and serve with toasted crusty bread or crackers. Or spread on crackers and top each piece with a small cooked shrimp and a strip of (oil-packed) sun-dried tomato, as shown above.
Delicious with fresh tomato juice or for cocktail hour.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados