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Tomato & Avocado Egg Salad

Tomato and Avocado Egg Salad
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.
Prep Time:  20 minutes
Cook Time:  0 minutes
Servings:  6 servings

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


Step 1 MIX dressing ingredients in small bowl.
Step 2 RESERVE and refrigerate 6 center slices from eggs for garnish. CHOP remaining eggs.
Step 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.
Step 4 REFRIGERATE at least 1 hour to blend flavors. SERVE on spinach leaves, garnished with reserved egg slices.

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.


Nutrition 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

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