This is from The California Avocado Commission website.

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.

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This makes a lot - I only made half of the recipe. It was quite good, but next time, I think I'll add an extra egg. It made a really nice dip. B/f gave it the thumbs up, too.

Hey that does sound good, I'm glad you said you made half, That was my first thought, I could just see me not just wasting the Avocado, but everything else this time, LOL

Thanks Kathy

Kristine: Thank you so much for this recipe and for your thoughtfulness in providing the link to the avocada commission ... found some great ideas there... especially about freezing. I buy my avocados at Costco (5 for $4.79Cdn) and usually the last one or two or past their prime. Now I can mash them with some lemon juice/vinegar and put away in the freezer for a dip.
Regards