Tomato & Avocado Egg Salad Recipe

Name: Tomato & Avocado Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard-boiled eggs, sliced; 2 avocados, chopped; 1 cup tomatoes, chopped; 1/2 cup red onion, chopped; 1/4 cup fresh parsley or 1/4 cup cilantro, chopped; spinach or lettuce leaf; DRESSING; 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon hot pepper sauce

Servings: persons

6 hard-boiled eggs, sliced
2 avocados, chopped
1 cup tomatoes, chopped
1/2 cup red onion, chopped
1/4 cup fresh parsley or 1/4 cup cilantro, chopped
spinach or lettuce leaf
DRESSING
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

1
Mix dressing ingredients in small bowl.
2
Reserve and refrigerate 6 center slices from eggs for garnish.
3
Chop remaining eggs.
4
Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
5
Add dressing; stir gently just until ingredients are evenly coated with dressing.
6
Refrigerate at least 1 hour to blend flavors.
7
Serve on spinach leaves, garnished with reserved egg slices.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 hard-boiled eggs, sliced, 2 avocados, chopped, 1 cup tomatoes, chopped, 1/2 cup red onion, chopped, and more.

Yes, Tomato & Avocado Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato & Avocado Egg Salad

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