Tomato & Avocado Egg Salad
6 HARD-BOILED EGGS, sliced 2 avocados, chopped 1 cup 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
Yields: 6 servings
- Nutritional Information
Excellent Source: Dietary Fiber, Folate and Choline
Good Source: Protein, Vitamin A and Vitamin D
Total Fat: 17 g
Saturated fat: 4 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 9 g
Cholesterol: 189 mg
Sodium: 316 mg
Carbohydrates: 10 g
Dietary Fiber: 5 g
Protein: 8 g
Vitamin A: 867.9 IU
Vitamin D: 41.8 IU
Folate: 89.6 mcg
Calcium: 51 mg
Iron: 1.5 mg
Choline: 139.8 mg
MIX dressing ingredients in small bowl.
RESERVE and refrigerate 6 center egg slices for garnish, if desired. 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.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
A simple summer salad with lots of tasty ingredients – tomato, red onion, cilantro – this salad can be served as a starter, entrée, sandwich filling or in hollowed-out tomatoes.
For neat even slices in one stroke, use an egg slicer.
Chopping tips: 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.