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Tomato & Avocado Egg Salad

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Prep Time: 20 minutes
Cook Time: none
Makes: 6 servings

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What You Need

6
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
2
Tbsp. sour cream
1
Tbsp. fresh lemon juice
1/2
tsp. salt
1/4
tsp. hot pepper sauce

Here’s How

  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.

Enjoy

  • Serve as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.

Insider Info

  • 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.

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Nutrition Information

Per Serving

Excellent Source: fiber, folate and choline

Good Source: protein and vitamin A

calories: 218
total fat: 17g
saturated fat: 4g
polyunsaturated fat: 3g
monounsaturated fat: 9g
cholesterol: 189mg
sodium: 316mg
carbohydrates: 10g
dietary fiber: 5g
protein: 8g
vitamin A: 867.9IU
vitamin D: 41.8IU
folate: 89.6mcg
calcium: 51.0mg
iron: 1.5mg
choline: 139.8mg

vitamin C: 16.2mg
vitamin E: 3.2IU
trans fat: 0g
sugars: 3g
potassium: 508.1mg
magnesium: 32.0mg
selenium: 15.9mcg
phosphorus: 152.4mg
vitamin B12: 0.5mcg
vitamin K: 60.3mcg
vitamin B6: 0.3mg
copper: 0.2mg
vitamin B1 - thiamin: 0.1mg
manganese: 0.2mg
zinc: 1.2mg
vitamin B2 - riboflavin: 0.3mg
vitamin B3 - niacin: 3.2mg
omega 3: 0.3g
omega 6: 2.7g

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