Tomato & Avocado egg salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 14.2 g
  • Cholesterol: 162.2 mg
  • Sodium: 302.9 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.9 g

View full nutritional breakdown of Tomato & Avocado egg salad calories by ingredient
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This came from The Incredible Edible Egg. This came from The Incredible Edible Egg.
Number of Servings: 6


    Eggland's Best Hard-cooked Peeled Eggs, 6 serving
    Avocados, California (Haas), 2 fruit without skin and seeds
    Red Ripe Tomatoes, 1 cup, chopped or sliced
    Onions, raw, .5 cup, chopped
    Parsley, 0.25 cup

    Kraft Mayo Light Mayonnaise (Mayo), 2 tbsp
    Breakstone Fat Free Sour Cream, 2 tbsp
    *Lemon Juice, 1 fl oz
    Salt, .5 tsp
    Tabasco Sauce, .25 tsp


Here’s How
1.MIX dressing ingredients in small bowl.
2.RESERVE and refrigerate 6 center slices from eggs for garnish. CHOP remaining eggs.
3.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.
4.REFRIGERATE at least 1 hour to blend flavors. SERVE on spinach leaves, garnished with reserved egg slices.

•Serve as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.

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.

Serving Size: 6 equal servings

Number of Servings: 6

Recipe submitted by SparkPeople user SOUTHERNWINGZ.

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