Karate Chopped Tomato & Avocado Egg Salad

Total Time:       20 minutes
Prep Time:       20 minutes
Chill Time:       1 hour

Prep Time: 20 min
Serves: 6

Recipe Categories: Eggs,
Meal Types: Main Dish, Salad
Preparation Methods: Bake, Boil
Product Types:
Ethnicities: American
Season/Occasions: All Seasons, Spring, Summer


6 hard-boiled EGGS, sliced

2 avocados, chopped

1 cup tomato chopped

½ cup red onion chopped

¼ cup fresh parsley or cilantro chopped

6 cups spinach leaves



2 Tbsp. mayonnaise

2 Tbsp. sour cream

1 Tbsp. fresh lemon juice

Pinch salt

1/3 tsp. hot pepper sauce


Yields: 6 servings


  1. MIX dressing ingredients in small bowl.
  2. RESERVE and REFRIGERATE 6 center slices from eggs for garnish. CHOP remaining eggs.
  3. 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.
  4. REFRIGERATE at least 1 hour to blend flavors. SERVE on spinach leaves, TOPPED with reserved egg slices.


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.


Per serving: 1/6 of recipe

Calories: 220

Total fat: 17 g

Saturated fat: 4 g

Polyunsaturated fat: 3 g

Monounsaturated fat: 8 g

Cholesterol: 191 mg

Sodium: 152 mg

Carbohydrates: 10 g

Dietary fiber: 5 g

Sugar: 2 g

Protein: 9 g

Vitamin A: 291 mcg

Vitamin D: 44 mcg

Folate: 181 mcg

Calcium: 99 mg

Iron: 3 mg

Potassium: 415 mg

Recipe Source