Tomato and Avocado Egg Salad Recipe
Wondering what to take on the weekend picnic? Spruce up an egg salad with tomato and avocados.
Courtesy American Egg Board
2012 Guide to Backyard Chickens
 |
Spruce up your picnic basket with this Tomato and Avocado Egg Salad Recipe.
Fotolia/Eyewave
|
Serve your egg salad as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.
RELATED CONTENT
Branch out from mundane breakfast choices with a delicious Ham and Egg Casserole Recipe, or take yo...
Cold pasta salad recipes are perfect for using up the garden bounty in summer....
More food outlets are selecting organic produce, and that means a greater market for producers....
A number of easy chicken recipes answer the question of what to serve for dinner. ...
This roast beef wrap recipe, Roast Beef and Mushroom Wraps, is quick and easy, to the tune of under...
MAIN ARTICLE:
Cooking With Eggs: Recipes for Every Meal
Tomato and Avocado Egg Salad Recipe
Prep Time: 20 minutes
Dressing:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Salad:
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.
Insider Info:
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.
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.