Tomato & Avocado Egg Salad
Serve as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.
Ingredients
- 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
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; 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.
Nutrition Facts
Calories 219
Calories from Fat 149 (68%)
(26%)Total Fat 17g
(20%)Saturated Fat 4g
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 0g
(72%)Cholesterol 215mg
(13%)Sodium 314mg
(0%)Potassium 0mg
Total Carbohydrate 10g
(20%)Dietary Fibre 5g
Sugars 0g
Sugar Alcohols 0g
(16%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
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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 2014.
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