CALIFORNIA AVOCADO PATE
A tasty egg and avocado spread that is great on crackers and crusty breads.
Ingredients
- 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 ¼ cupssour cream or mayonnaise
- 2 cloves garlic, crushed
- 2 tsp.chopped olives
- 1 ⅛ tsp.sweet parsley
- Salt and freshly ground pepper, to taste
- 1 Tbsp.chopped fresh mint, or to taste
- Paprika
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.
Serving Suggestions:
Garnish with lemon twist and a sprig of parsley and serve with toasted crusty bread 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.
Beverage Pairings:
Delicious with fresh tomato juice or for cocktail hour.
*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.
Nutrition Information per Serving
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.
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