Avocado Tomato Egg Salad

Avocado combined with tomatoes, onion, hard cooked eggs, green bell pepper, radish, garlic, cilantro and dressed with lime juice, salt and pepper. Wonderful salad to serve over romaine lettuce or with grilled bread.

Ingredients -

4 Large Ripe Avocados, cut in half lengthwise, pitted and peeled
8 Tomatoes, diced
8 Hard-Boiled Eggs, peeled and sliced thinly
2 Onions, diced
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
6 Large Radishes, diced
4 cloves Garlic, minced
1 Large Bunch Cilantro with stems removed & diced

Dressing:
1/2 cup Fresh Lime Juice
1 1/2 teaspoon Seasoned Salt
Fresh Ground Black Pepper

To line plates:
1 large head Romaine Lettuce

Preparation:

1. Dice avocado and place in medium bowl with diced tomatoes, onion, red and green bell pepper, and radishes.

2. Stir in garlic and cilantro.

3. Sprinkle with lime juice, salt and pepper. Stir to combine.

4. Cover and refrigerate one hour prior to serving.

To serve:

1. Spoon avocado tomato egg salad onto chilled salad plates lined with romaine lettuce.

2. Top with egg slice and sprinkle with paprika.

Egg Salad Tips -

Avocados

To choose avocados, press firmly against the outer skin. The avocado should give slightly. Avoid avocados with bruises.

Egg Salad Tips -

Boiled Eggs

When hard cooking eggs, bring eggs to room temperature before cooking.

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