Tomato and Avocado Egg Salad

6 hard-cooked eggs, sliced

2 avocados, peeled, pitted and chopped

1 cup chopped tomato

1/2 cup chopped red onion

1/4 cup chopped fresh parsley or cilantro

Spinach or lettuce leaves

Dressing

2 tablepsoons mayonnaise

2 tablespoons sour cream

1 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce

In a small bowl, mix dressing ingredients; set aside.

Set aside 6 center slices from eggs for garnish. Chop the remaining eggs and add to a large bowl.

Add avocados, tomato, onion and parsley; toss gently to mix. Add dressing and stir gently just until ingredients are evenly coated with dressing.

Refrigerate at least 1 hour to blend flavors. Serve on spinach leaves, garnished with reserved egg slices.

Serve as a sandwich filling on crusty rolls or to fill hollowed-out tomatoes.

Serves six.

Cook's notes: For neat even slices in one stroke, use an egg slicer. Don't have a slicer? A sharp-bladed pastry blender will chop eggs quickly.

@Recipe nutrition:Nutrition values per serving (assumes six): 219 calories, 17 g fat (4 g saturated fat), 10 g carbohydrates, 5 g fiber, 8 g protein, 215 mg cholesterol, 314 mg sodium.

American Egg Board