Tomato Avocado Egg Salad Recipe By Tasty

AVOCADO-EGG SALAD TOSTADA FILLING

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
• Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

TOMATO & AVOCADO EGG SALAD

Steps:

• Mix dressing ingredients in small bowl.
• Reserve and refrigerate 6 center slices from eggs for garnish.
• Chop remaining eggs.
• Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
• Add dressing; 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.

CREAMY AVOCADO EGG SALAD

Steps:

• Combine eggs, avocados, tomatoes, red onion, salt, and pepper together in a bowl. Stir mayonnaise, sour cream, lemon juice, and hot sauce into egg mixture until evenly coated.