Deviled California Avocados

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Nutritional Highlights (per serving)

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27 g
Total Fat
24 g
Total Carbs
13 g
180 mg
 Deviled California Avocados

This recipe is a unique twist on a classic favorite; turning the famous avocado toast inside-out by serving the Fresh, California Avocado as the base and placing toasted breadcrumbs within. Enjoy this dish and it’s health benefits of an excellent source of dietary fiber (29% DV) and a good source of potassium (15% DV). Consuming foods rich in fiber may reduce the risk of heart disease, obesity, and type 2 diabetes. Additionally, a diet rich in potassium helps to offset some of the harmful effects that sodium has on blood pressure.


Serves: 4
slices  sourdough bread
tsp.  extra virgin olive oil
  cloves garlic, peeled
  ripe, Fresh California Avocados, seeded, peeled and halved
1/4  tsp.  lemon juice
1/4  tsp.  kosher salt
1/8  tsp.  coarse black pepper
cup  Egg Salad (see make ahead recipe below)
Tbsp.  roasted and salted pumpkin seeds, chopped
tsp.  nutritional yeast
1/8  tsp.  smoked paprika, or more to taste
Tbsp.  edible flowers, for garnish (optional)
    Egg Salad IngredientsYields: 1 cup
  hardboiled eggs, de-shelled and chopped
Tbsp.  chopped parsley
Tbsp.  minced chives
1/4  tsp.  lemon zest
1/2  tsp.  lemon juice
tsp.  extra virgin olive oil
1/4  tsp.  kosher salt, or to taste
1/2  tsp.  coarse black pepper, 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


  1. Preheat oven to 300 degrees F and brush sourdough bread with olive oil.
  2. Once oven is heated, toast bread until crunchy, about 15 minutes.
  3. While bread is still warm, rub 1 garlic clove on each toasted bread and let cool.
  4. Once cool, add toasted bread to a food processor or smash in a plastic bag with a rolling pin, to create breadcrumbs. Set aside until ready to assemble.
  5. Season each avocado half with lemon juice, salt and pepper.
  6. Divide the Egg Salad equally between each avocado half, filling them where the seed was.
  7. Top the stuffed avocados by sprinkling with breadcrumbs, chopped pumpkin seeds, nutritional yeast, smoked paprika, and finish with edible wildflowers.

Serving Suggestion: Before serving, add a final squeeze of fresh lemon juice to brighten the recipe.

Beverage Pairing: To contrast the creamy texture, enjoy this recipe with a glass of freshly squeeze fruit juice.

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.

Calories 370
Total Fat 27 g
Trans Fat 0 g
Saturated Fat 45 g
Monounsaturated Fat g
Polyunsaturated Fat g
Total Carbs 24 g
Dietary Fiber 8 g
Total Sugar 2 g
Protein 13 g
Cholesterol 180 mg
Sodium 480 mg
Potassium mg

Vitamin A 22 mcg; Vitamin C 14 mg; Calcium 65 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 149 mcg; Omega 3 Fatty Acid 0.26 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chef Brad Cecchi of Canon East

Brad Cecchi is the Executive Chef and Partner of Canon, a fine-dining destination in East Sacramento offering unexpected dishes in an unpretentious setting. Since opening its doors eighteen months ago, Canon has earned several accolades, including a 4-star review from the Sacramento Bee and coverage in national outlets, such as Travel & Leisure and Sunset Magazine.

Previously, Cecchi was the Chef de Cuisine then Executive Chef at SolBar, the eight-time Michelin Star-winning restaurant set within Calistoga’s luxurious Solage Resort and Spa. During his tenure, Solbar earned a Michelin Star both in 2016 and 2017.

He credits the confidence it took to start his first restaurant, Canon, from his on-the-job training in Calistoga along with what he learned from the ambitious job of opening a 200-seat farm-to-table steakhouse and running room service for a 484 room hotel: the Urban Farmer within the Westin in downtown Cleveland. There, he served as Executive Chef and was responsible for $15 million in annual food and beverage sales.

Brad started his culinary career in his native Sacramento. He helped open Mulvaney\’s B&L, served as the chef de cuisine under Michael Tuohy, and then, Oliver Ridgeway at The Citizen Hotels’ Grange, and got his cooking chops through the Culinary Arts program at American River College and later at the Culinary Institute of America, Hyde Park. He’s excited to be back home, and to be part of Sacramento’s evolving culinary scene. He lives in East Sacramento with his wife Mackenzie, their 1-year-old daughter Wallis, and their two dogs Reggie & Freddie.

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