Tomato & Avocado Egg Salad

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  • 6 hard-boiled eggs, sliced
  • 2 avocados, chopped
  • 1 cup chopped tomato
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley OR cilantro Spinach OR lettuce leaves
  • Dressing:
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. sour cream
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. hot pepper sauce


  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.
  5. Add dressing; stir gently just until ingredients are evenly coated with dressing.
  6. Refrigerate at least 1 hour to blend flavors.
  7. Serve on spinach leaves, garnished with reserved egg slices.

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