Tomato and Avocado Egg Salad
Serve as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.
- 6 hard-cooked eggs, sliced
- 2 avocados, chopped
- 1 cup chopped tomato
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley (or cilantro)
- 1 bunch spinach or lettuce leaves
- Dressing2 Tbs mayonnaise
- 2 Tbs sour cream
- 1 Tbs fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp hot pepper sauce
- Mix dressing ingredients in small bowl.
- 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; stir gently just until ingredients are evenly coated with dressing.
- Refrigerate at least 1 hour to blend flavors. Serve on spinach leaves, garnished with reserved egg slices.
Calories from Fat 168 (67%)
(30%)Total Fat 19g
(21%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Total Carbohydrate 10g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.