Chopped Tomato and Avocado Egg Salad
Serving Size: 6
|2 tablespoons||Sour cream|
|1 tablespoons||Lemon juice|
|1/3 teaspoon||Hot pepper sauce|
|6 slices||Hard-boiled eggs|
|2 as desired||Avocados (chopped)|
|1 cup||Tomato (chopped)|
|1/2 cup||Red onion (chopped)|
|1/4 cup||Parsley or cilantro (chopped)|
|6 cup||Spinach leaves|
- Mix dressing ingredients in small bowl.
- Reserver 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.