Karate Chopped Tomato & Avocado Egg Salad
January 2, 2019
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
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.
