Karate Chopped Tomato & Avocado Egg Salad

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

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.

Notes

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.

Karate Chopped Tomato & Avocado Egg Salad

Ingredients

Directions

Notes

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