Karate Chopped Tomato & Avocado Egg Salad

  • 80M Total Time

  • 20M Prep Time

  • 11 Ingredients

  • 6 Servings

Ingredients and Directions



  1. MIX dressing ingredients in small bowl.


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


  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.


  • 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


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.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.