Egg and California Avocado Spread

Serves: 8


2 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

*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