Avocado Egg Salad
Egg salad doesn't have to be moistened hard-boiled eggs that you spread between two slices of bread. It can also be a side or main-dish lunch or dinner salad, depending on the size of the serving. Here, guacamole ingredients make a special egg salad that's pretty as a picture when served on spinach leaves.
2 tablespoons reduced-fat mayonnaise
2 tablespoons low-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon liquid hot pepper seasoning
6 hard-boiled eggs, sliced
2 avocados, peeled and chopped
1 cup chopped tomatoes
1/2 cup chopped red onion
1/4 cup snipped fresh parsley or cilantro
Spinach or lettuce leaves (optional)
Parsley sprigs (optional)
- In small bowl, stir together mayonnaise, sour half and half, lemon juice, salt, if desired, and hot pepper seasoning. Set aside.
- Reserve 6 center egg slices for garnish. Chop remaining eggs. In large bowl, stir together chopped eggs, avocados, tomatoes, onion and parsley. Gently toss to mix. Add reserved dressing. Gently stir until well combined and ingredients are evenly coated with dressing. Cover and chill to blend flavors.
- Serve on spinach leaves, if desired. Garnish with reserved egg slices and parsley sprigs, if desired.
Makes 6 servings.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).