Tomato and Avocado Egg Salad

Becky and I used some leftover deviled eggs for this recipe and quite enjoyed it.  Amelia too.  We also didn't let the flavors blend for an hour, but you surely could if you plan further ahead than I typically do...

Tomato and Avocado Egg Salad
6 hard-cooked eggs, chopped
2 avocados, chopped
1 c. chopped tomato
1/2 c. chopped red onion (or some green onions)
1/4 c. chopped fresh parsley or cilantro, optional

Dressing:
2 T. mayonnaise
2 T. sour cream
1 T. lemon juice
1/2 tsp. salt
1/4 tsp. hot pepper sauce

Mix dressing ingredients in a small bowl. 
Combine eggs, avocados, tomatoes, onion, and parlsey in large bowl; toss gently to mix.  Add dressing, stir gently just until mixed.
Refrigerate at least one hour to blend flavors.  Serve on spinach leaves or as a sandwich filling or to fill hollowed out tomatoes.

From the American Egg Board