About this recipe:A deliciously different egg salad. This wonderful dish is made by combining chopped boiled egg, crumbled bacon, tomato and avocado. Serve as a side dish or use as a sandwich filler.
3 rashers streaky bacon
1 avocado, peeled, pitted and diced
3 tablespoons lime juice
1/2 teaspoon dry mustard powder
1 teaspoon paprika
4 tablespoons light creamy salad dressing
1/2 tomato, diced
1/4 small onion, diced
salt and cayenne pepper to taste
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Method Prep:20min › Cook:10min › Ready in:30min
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. Crumble once cool.
Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato and diced onion until evenly combined. Season to taste with salt and cayenne pepper.
Instead of 4 tbspns of creamy dressing, I added 1.5 tbspns of mayo, only the juice of one lime and two avocados. Despite that it was too runny. I also followed the instructions for the eggs, which resulted in the whites still being runny (and therefore not added to the mix). It had great potential though so I will make again but without the dressing, and will hard-boil the eggs in the normal way. - 11 Aug 2016