Karate Chopped Tomato & Avocado Egg Salad

By ohioeggs  , ,

January 2, 2019

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Be one with your appetite and use it wisely. How do you like your eggs? Try Karate Chopped Tomato & Avocado Egg Salad .

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 6 servings
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Ingredients

6 hard-boiled eggs, sliced

2 avocados, chopped

1 cup tomato, chopped

1/2 cup red onion, chopped

1/4 cup fresh parsley or cilantro, chopped

6 cups spinach leaves

Dressing

2 tablespoons mayonnaise

2 tablespoons sour cream

1 tablespoon fresh lemon juice

1 pinch salt

1 hot pepper sauce

Directions

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 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.

To hard-boil eggs:
Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.
Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large eggs).
Drain immediately. Cool completely under cold running water or in bowl of ice water, then refrigerate.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

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Nutrition Facts

Serving Size1/6 of recipe
Calories220
Sodium152mg
Potassium415mg
Protein9g
Cholesterol191mg
Sugar2g
Total Fat17g
Saturated Fat4g
Polyunsaturated Fat3g
Monounsaturated Fat8g
Total Carbohydrates10g
Dietary Fiber5g

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info@ohiopoultry.org
(614) 882-6111

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