- 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
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
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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