Tomato & Avocado Egg Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A great salad for a hot summer day. Ingredients:
6 hard-boiled eggs, sliced |
2 avocados, chopped |
1 cup tomato, chopped |
1/2 cup red onion, chopped |
1/4 cup fresh parsley or 1/4 cup cilantro, chopped |
spinach or lettuce leaf |
2 tablespoons mayonnaise |
2 tablespoons sour cream |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon hot pepper sauce |
Directions:
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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