This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.
Ingredients
- mayonnaise: 2 Tbsp
- sour cream: 2 Tbsp
- lemon juice: 1 Tbsp
- salt: 0.5 tsp
- white pepper: 0.25 tsp
- hot pepper sauce (such as Tabasco®): 0.25 tsp
- hard-cooked eggs: 6 piece (chopped)
- avocados: 2 piece (chopped)
- tomatoes, cored and: 2 piece (diced)
- red onion: 0.5 cup (chopped)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
