Tomato and Avocado Egg Salad



  • 6 hard-cooked 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 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • Directions

    Mix dressing ingredients in small bowl. Reserve and refrigerate 6 center slices from eggs for garnish. Chop remaining eggs. 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. Refrigerate at least 1 hour to blend flavors. Serve on spinach leaves, garnished with reserved egg slices. Can serve as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.
    *For neat even slices in one stroke, use an egg slicer. For chopping, slice egg in egg slicer, carefully position egg crosswise in slicer tray and slice again. Don?t have a slicer? A sharp-bladed pastry blender will chop eggs quickly too.

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