Tuesday, September 17, 2013

AVOCADO EGG SALAD

2 tbsp mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp hot pepper sauce
2 avocados, peeled, pitted, chopped
1 cup chopped tomatoes
1/2 cup chopped red onion
6 hard-cooked eggs, chopped
1/4 cup chopped fresh cilantro or parsley
Assorted lettuce leaves, optional
Pita bread pockets, optional

In a large bowl combine the mayonnaise, sour cream, lemon juice, salt, and hot pepper sauce.  Add the avocados, tomatoes, onion, eggs, and cilantro or parsley; toss gently until well combined.

Cover dish and refrigerate until serving time.

Serve on a bed of lettuce or spinach leaves or stuffed in pita pockets for sandwiches.

In this picture it is made without the tomatoes since it is used a sandwiches.  Personally, I want the tomatoes.

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