2 ripe, Fresh California Avocados, cut in half and seeded

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1 Tbsp. chopped green onion

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4 hard-boiled eggs, chopped

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2 Tbsp. lemon juice

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1 1/4 cups sour cream or mayonnaise

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2 cloves garlic, crushed

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2 tsp. chopped olives

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1 1/8 tsp. sweet parsley

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As needed Salt and freshly ground pepper, to taste

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1 Tbsp. chopped fresh mint, or to taste

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As needed Paprika

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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.