Tomato & Avocado Egg Salad
Courtesy of The incredible edible egg™ 6 Servings • 20 Min. Prep Time • 1 Hr. Chill Time| Ingredients |
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| 6 hard-cooked eggs, sliced |
| 2 avocados, chopped |
| 1 c. chopped tomato |
| 1/2 c. chopped red onion |
| 1/4 c. chopped fresh parsley or cilantro |
| spinach or lettuce leaves |
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| Dressing: |
| 2 Tbsp. mayonnaise |
| 2 Tbsp. sour cream |
| 1 Tbsp. fresh lemon juice |
| 1/2 tsp. salt |
| 1/4 tsp. hot pepper sauce |
Directions:
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 hr. 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.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutrition:
Calories: 219; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 215mg; Total Carbs: 10g; Fiber: 5g; Protein: 8g; Sodium: 314mg;