Chopped hard-boiled eggs and avocado with a lemony mayonnaise dressing, tomato, red onion and parsley. Serve chilled over spinach for a light lunch.
Start with chilled eggs
Have the hard-boiled eggs ready before you begin. Fold the avocado into the dressing gently so it keeps some texture, and drain the tomato to keep the salad from becoming watery.
Make it a light lunch
Serve over baby spinach, or use the salad as a sandwich filling if you prefer. Bread is an optional serving suggestion and is not included in the recipe quantities. Enjoy the salad the same day for the best color.
Avocado Egg Salad with Tomato and Herbs
Chopped hard-boiled eggs and avocado with a lemony mayonnaise dressing, tomato, red onion and parsley. Serve chilled over spinach for a light lunch.
Ingredients
2 tbsp Mayonnaise- 2 tbsp Sour cream
- 1 tbsp Lemon juice
- ½ tsp Salt
- ¼ tsp Hot pepper sauce
- 2 Avocado Peeled, pitted, and chopped
- 1 cup Tomatoes chopped; drain excess juice
- ½ cup Red onion Chopped
- 6 large hard-boiled eggs peeled, fully cooked and chilled, then chopped
- ¼ cup Parsley fresh, chopped; or use cilantro
- 2 cups baby spinach washed and dried, for serving
Equipment
Instructions
- Start with fully cooked, peeled and chilled hard-boiled eggs. Chop the eggs, tomato, onion and parsley. Drain excess juice from the chopped tomato. Wash and dry the spinach for serving.
- Whisk together the mayonnaise, sour cream, lemon juice, salt and hot pepper sauce in a large bowl.
- Cut the avocados into bite-size pieces just before mixing. Gently fold the avocado, eggs, tomato, onion and parsley into the dressing, leaving some texture rather than mashing everything.
- Cover and refrigerate at 40°F or below for 1 hour. Taste and adjust seasoning before serving. Keep refrigerated until you are ready to eat.
- Divide the spinach among six plates or bowls and spoon the salad over it. Serve the same day for the best avocado color and texture.
Nutrition
Notes
Timing: Uses eggs that are already hard-boiled and chilled. Boiling and cooling eggs from raw is not included in the preparation time.
Herbs: Cilantro can replace the parsley if you prefer. Lemon slows avocado browning but does not prevent it completely.
Storage: Keep covered at 40°F or below and use within 1 day for best quality. Do not leave out for more than 2 hours, or 1 hour above 90°F. Contains egg and milk; check condiment labels.