Lunch Recipe

Egg and Avocado Salad

This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.

INGRIDIENT

2 tablespoons mayonnaise

2 tablespoons sour cream

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon hot pepper sauce (such as Tabasco®)

6 hard-cooked eggs, chopped

2 avocados - peeled, pitted, and chopped

2 small tomatoes, cored and diced

½ cup chopped red onion

¼ cup chopped fresh cilantro

DIRECTION

Step: 1

Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.

NUTRITION FACT

Per Serving: 240 calories; protein 8.3g; carbohydrates 9.5g; fat 19.9g; cholesterol 215.9mg; sodium 293.4mg.

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