A tasty egg and avocado spread that is great on crackers and crusty breads.
California Avocado Pate
Nutritional Highlights (per serving)
|2||ripe, Fresh California Avocados, cut in half and seeded|
|1||Tbsp.||chopped green onion|
|4||hard-boiled eggs, chopped|
|1 1/4||cups||sour cream or mayonnaise|
|2||cloves garlic, crushed|
|1 1/8||tsp.||sweet parsley|
|As needed||Salt and freshly ground pepper, to taste|
|1||Tbsp.||chopped fresh mint, or to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%