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Tomato & Avocado Egg Salad

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salad: 6 hard-cooked eggs, sliced

  2. 2 avocados, chopped

  3. 1 cup chopped tomato

  4. 1/2 cup chopped red onion

  5. 1/4 cup chopped fresh parsley or cilantro

  6. Spinach or lettuce leaves

  7. Dressing:

  8. 2 tablespoons mayonnaise

  9. 2 tablespoons sour cream

  10. 1 tablespoon fresh lemon juice

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Mix dressing ingredients in small bowl.

  2. Reserve and refrigerate 6 center slices from eggs for garnish.

  3. Chop remaining eggs.

  4. Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix. ADD dressing; stir gently just until ingredients are evenly coated with dressing.

  5. Refrigerate at least 1 hour to blend flavors.

  6. Serve on spinach leaves, garnished with reserved egg slices.

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