Karate Chopped Tomato & Avocado Egg Salad
Ingredients
Instructions
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Mix dressing ingredients in small bowl.
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RESERVE and REFRIGERATE 6 center slices from eggs for garnish. CHOP remaining eggs.
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COMBINE chopped eggs, avocados, tomato, onion and parsley in large bowl; TOSS gently to mix. ADD dressing and STIR gently just until ingredients are evenly coated with dressing.
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REFRIGERATE at least 1 hour to blend flavors. SERVE on spinach leaves, TOPPED with reserved egg slices.
Pro Tips
To hard-boil eggs:
- PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
- REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large eggs).
- DRAIN immediately. COOL completely under cold running water or in bowl of ice water, then REFRIGERATE.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
