Source: https://ohioeggs.com/recipes/karate-chopped-tomato-avocado-egg-salad/

Karate Chopped Tomato & Avocado Egg Salad

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

grocery Prep: 20min

timer Cook: 15min

restaurant 6 servings

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.