- Take half the California avocados and carefully scoop out the flesh, taking care to leave the skins intact.
- Blend the California avocado flesh, boiled eggs, cider, garlic, lemon balm, double cream, salt, pepper and lemon juice to a smooth paste.
- Spoon the mixture back into the California avocado skins.
- Arrange the lettuce leaves on 4 serving plates.
- Garnish with parsley and a wedge of lemon.
- Serve at once.
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