California Avocado Pat� Recipe

A tasty egg and avocado spread that is great on crackers and crusty breads.

Recipe provided by the California Avocado Commission

Re-Calculate: Ingredients

Ingredients:

2 ripe, Fresh California Avocados, cut in half and seeded
1 Tbsp. chopped green onion
4 hard-boiled eggs
1 ¹/₄ cups sour cream or mayonnaise
2 cloves garlic, crushed
2 tsp. chopped olives
1 ¹/₈ tsp. sweet parsley
2 Tbsp. lemon juice
Fresh mint, chopped, to taste
Freshly ground pepper, chopped, to taste
Salt, to taste
Paprika, to taste

Instructions:

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.

Nutrition Facts:

Nutrition Information Per Serving: Calories 140; Total Fat 12 g (Sat 2.5 g, Trans 0 g, Poly 1 g, Mono 5 g); Cholesterol 110 mg; Sodium 240 mg; Potassium 263 mg; Total Carbohydrates 6 g; Dietary Fiber 3 g; Total Sugars 1 g; Protein 5 g; 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% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Serving Suggestions:

Garnish with lemon twist and a sprig of parsley and serve with Melba toast 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.

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Category: Appetizer

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Beverage Pairing:

Delicious with fresh tomato juice or for cocktail hour.

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