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.
