Served on a bed of spinach leaves, this
egg salad is pretty as a picture and is an excellent source of
fiber, folate, choline, and a good source of protein, and vitamin
A.
Tomato & Avocado Egg Salad
- Salad:
- 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
Spinach or lettuce leaves
Dressing:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
- 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.
Makes 6 servings.
Serving Suggestions: Serve as a sandwich
filling on crusty rolls or to fill hollowed-out tomatoes.
Tips:
- For neat even slices in one stroke, use
an egg slicer.
- Chopping tips: Slice egg in egg slicer,
carefully position egg crosswise in slicer tray and slice again.
Don't have a slicer?
A sharp-bladed pastry blender will chop eggs quickly too.
Nutrition information per serving (1/6
of recipe): 219 calories; 17 g total fat; 4 g saturated fat;
3 g polyunsaturated fat; 9 g
monounsaturated fat; 215 mg cholesterol; 314 mg sodium; 10 g
carbohydrate; 5 g dietary fiber; 8 g protein; 842.4 IU Vitamin
A; 17.5 IU Vitamin D; 89.7 mcg folate; 49.7 mg calcium; 1.6 mg
iron; 139.8 mg choline.
Recipe and photograph provided courtesy
of the American Egg Board (AEB) and Egg Nutrition Center (ENC).
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