Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Green Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large California avocados
- 1 Tbsp chopped green onion
- 4 hard-boiled eggs
- fresh mint
- chopped freshly ground pepper
- 2 Tbsp lemon juice
- salt to taste
- 1 ¼ Cups sour cream or mayonnaise
- 2 cloves garlic, crushed
- 2 tsp chopped olives
- 1 1/8 tsp sweet parsley
- paprika
- =
Directions
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.