Tomato & Avocado Egg Salad

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  • Ingredients
    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
    Spinah or Lettuce Leaves
    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

    Per Serving

    Excellent Source: Folate and Choline

    Good Source: Dietary Fiber, Protein, Vitamin A and Vitamin D

    Calories: 218

    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

    Vitamin C: 16.2 mg
    Vitamin E: 3.3 IU
    Trans Fat: 0 g
    Sugars: 3 g
    Potassium: 508.1 mg
    Magnesium: 32 mg
    Selenium: 15.9 mcg
    Phosphorus: 152.4 mg
    Vitamin B12: 0.5 mcg
    Vitamin K: 60.3 mcg
    Vitamin B6: 0.3 mg
    Copper: 0.2 mg
    Vitamin B1 – Thiamin: 0.1 mg
    Manganese: 0.2 mg
    Zinc: 1.2 mg
    Vitamin B2 – Riboflavin: 0.3 mg
    Vitamin B3 – Niacin: 3.2 mg
    Omega 3: 0.3 g
    Omega 6: 2.7 g


  1. MIX dressing ingredients in small bowl.

  2. RESERVE and refrigerate 6 center slices from eggs for garnish. CHOP remaining eggs.

  3. 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.

  4. REFRIGERATE at least 1 hour to blend flavors. SERVE on spinach leaves, garnished with reserved egg slices.

Insider Info

A simple summer salad with lots of tasty ingredients – tomato, red onion, cilantro – this salad can be served as a starter, entrĂ©e, 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.