Chopped Tomato and Avocado Egg Salad

Chopped Tomato and Avocado Egg Salad

Serving Size: 6

Qty Ingredient
2 tablespoonsMayonnaise
2 tablespoonsSour cream
1 tablespoonsLemon juice
pinchSalt
1/3 teaspoonHot pepper sauce
6 slicesHard-boiled eggs
2 as desiredAvocados (chopped)
1 cupTomato (chopped)
1/2 cupRed onion (chopped)
1/4 cupParsley or cilantro (chopped)
6 cupSpinach leaves

Directions:

  1. Mix dressing ingredients in small bowl.
  2. Reserver 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 and stir gently just until ingredients are evenly coated with dressing.
  4. Refrigerate at least 1 hour to blend flavors. Serve on spinach leaves, topped with reserved egg slices.