CALIFORNIA AVOCADO PATE
Recipe Provided By the California Avocado Commission
1
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 8 |
Ingredients
- 2.0002 ripe, Fresh California Avocados, cut in half and seeded
- 1.0001 Tbsp. chopped green onion
- 4.0004 hard-boiled eggs, chopped
- 2.0002 Tbsp. lemon juice
- 1.2501 ¼ cup sour cream or mayonnaise
- 2.0002 cloves garlic, crushed
- 2.0002 tsp. chopped olives
- 1.1251 ⅛ tsp. sweet parsley
- 0.000 Salt and freshly ground pepper, to taste
- 1.0001 Tbsp. chopped fresh mint, or to taste
- 0.000 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.