
Karate Chopped Tomato & Avocado Egg Salad

Karate Chopped Tomato & Avocado Egg Salad
80m total time
20M prep time
11 ingredients
6 servings
Ratings






MIX dressing ingredients in small bowl.
mayonnaise |
2 Tbsp.
|
sour cream |
2 Tbsp.
|
fresh lemon juice |
1 Tbsp.
|
salt |
Pinch
|
hot pepper sauce |
1/3 tsp.
|
RESERVE and REFRIGERATE 6 center slices from eggs for garnish. CHOP remaining eggs.
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.
REFRIGERATE at least 1 hour to blend flavors. SERVE on spinach leaves, TOPPED with reserved egg slices.
large hard-boiled EGGS, sliced |
6
|
avocados, chopped |
2
|
tomato, chopped |
1 cup
|
red onion, chopped |
1/2 cup
|
fresh parsley or cilantro, chopped |
1/4 cup
|
spinach leaves |
6 cups
|
To hard-boil eggs:
Calories | 213 |
Total fat | 16 g |
Saturated fat | 4 g |
Polyunsaturated fat | 4 g |
Monounsaturated fat | 7 g |
Cholesterol | 266 mg |
Sodium | 209 mg |
Carbohydrates | 9 g |
Fiber | 5 g |
Sugar | 2 g |
Protein | 9 g |
Vitamin A | 289 mcg |
Vitamin D | 1 mcg |
Folate | 179 mcg |
Choline | 159 mg |
Calcium | 99 mg |
Iron | 3 mg |
Potassium | 403 mg |
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.