California Avocado Pate

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California Avocado Pate

Serves: 4

2 large California avocados

1 tablespoon chopped green onion

4 hard-boiled eggs

fresh mint

chopped freshly ground pepper

2 tablespoons lemon juice

salt to taste

11/4 cup sour cream or mayonnaise

2 cloves garlic, crushed

2 teaspoons chopped olives

11/8 teaspoon sweet parsley

paprika

 

Cut avocados in half, remove seed and carefully scoop

out flesh and

put in a bowl. Save the avocado skins for serving.

Mash avocado with all remaining ingredients. Replace

mixture into

shells, smoothing down so as to keep avocado shape.

Garnish with lemon twist and a sprig of parsley and serve

with Melba

toast or crackers.

Note: Slight discoloration can occur if avocados are not

freshly ripened.