Avocado Egg Salad

April 7, 2009


Avocado Egg Salad
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    Spring holiday may leave you with an abundance of festively colored hard-boiled eggs and not enough ways to make use of them. Transform them with this devilishly good egg recipe. You'll never have trouble using hard boiled eggs again!

Spice things up this spring holiday with a creamy, Latin-flavored egg salad. Serve inside a wheat tortilla, flatbread or pair with pita chips.

Serves 4
Total time: 25 minutes

INGREDIENTS
4 hard-boiled eggs, chopped
2 Roma tomatoes, seeded and chopped
1/4 cup shredded Monterey Jack cheese
1/2 small onion, minced
1 small ripe avocado, quartered
2 tablespoons reduced-fat mayonnaise
1 tablespoon skim milk
2 teaspoons lime juice
1 dash taco sauce
Salt and pepper, to taste
Romaine lettuce (optional)
Suggested toppings: additional cheese, chopped tomatoes, fresh cilantro

INSTRUCTIONS
  1. Combine eggs, tomatoes, cheese and onion in a medium-sized bowl and mix well.
  2. Combine avocado, mayonnaise, milk, lime juice and taco sauce in a food processor or blender and process until smooth.
  3. Add avocado mixture to egg mixture in your bowl and stir to combine. Season with salt and pepper to taste.
  4. Serve over Romaine lettuce with additional toppings as desired inside a tortilla or flatbread. If you prefer, serve as a dip with pita chips.



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