Tomato & Avocado Egg Salad - cooking recipe

Ingredients

6 hard-boiled eggs, sliced
2 avocados, chopped
1 cup tomatoes, chopped
1/2 cup red onion, chopped
1/4 cup fresh parsley or 1/4 cup cilantro, chopped
spinach or lettuce leaf
DRESSING
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

Preparation

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.