Serve your egg salad as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.
Cooking With Eggs: Recipes for Every Meal
Tomato and Avocado Egg Salad Recipe
Prep Time: 20 minutes
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
6 hard-boiled 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
In small bowl, mix together all dressing ingredients; set aside.
Reserve and refrigerate 6 center slices from eggs for garnish. Chop remaining eggs.
In large bowl, combine chopped eggs, avocados, tomato, onion and parsley; toss gently to mix. Add dressing; stir gently just until ingredients are evenly coated with dressing.
Refrigerate for at least 1 hour to blend flavors. Serve on spinach leaves, garnished with reserved egg slices. Yields 6 servings.
For neat, even slices in one stroke, use an egg slicer.
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.
How to hard-boil eggs:
Place eggs in a single layer in a saucepan. Add cold water to cover eggs by 1 inch. Heat just to boiling. Remove from heat. Cover pan. Let eggs stand in hot water for 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large). Cool under cold running water; eggs are easiest to peel right after cooling.
How to peel a hard-boiled egg:
Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.