Appetizers / Soups / Salads

Tomato and Avocado egg salad is for Lunch.

Tomato and Avocado egg salad takes 20 minutes to prepare.

Tomato and Avocado egg salad takes several minutes to cook.

Tomato and Avocado egg salad makes 6 servings.

The ingredients for Tomato and Avocado egg salad are:

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

Dressing:
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 is how you make Tomato and Avocado egg salad:

Here?s How1.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.Enjoy?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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SOUTHERNWINGZ.

The nutritional information for Tomato and Avocado egg salad is:

• 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