Deviled California Avocados

Serves: 4


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

Egg Salad IngredientsYields: 1 cup

4 hardboiled eggs, de-shelled and chopped
2 Tbsp. chopped parsley
2 Tbsp. minced chives
1/4 tsp. lemon zest
1/2 tsp. lemon juice
1 tsp. extra virgin olive oil
1/4 tsp. kosher salt, or to taste
1/2 tsp. coarse black pepper, or to taste

*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