Karate Chopped Tomato & Avocado Egg Salad

Ingredients and Directions

Dressing

Directions

1. MIX dressing ingredients in small bowl.

Ingredients

• 2 Tbsp. mayonnaise
• 2 Tbsp. sour cream
• 1 Tbsp. fresh lemon juice
• Pinch salt
• 1/3 tsp. hot pepper sauce

Salad

Directions

1. RESERVE and REFRIGERATE 6 center slices from eggs for garnish. CHOP remaining eggs.

2. COMBINE chopped eggs, avocados, tomato, onion and parsley in large bowl; TOSS gently to mix. ADD dressing and STIR gently just until ingredients are evenly coated with dressing.

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

Ingredients

• 6 large hard-boiled EGGS, sliced
• 2 avocados, chopped
• 1 cup tomato, chopped
• 1/2 cup red onion, chopped
• 1/4 cup fresh parsley or cilantro, chopped
• 6 cups spinach leaves

Tips

To hard-boil eggs:

• Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.
• Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large eggs).

• Drain immediately. Cool completely under cold running water or in bowl of ice water, then Refrigerate.
• Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
• This recipe is an excellent source of vitamin A, folate and choline, and a good source of protein.