Egg Salad with Bacon and Avocado

• Meat

  • 6 cooked slices Bacon

• Produce

  • 1 Avocado
  • 1 Romaine lettuce
  • 1 Shallot, small

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 3/4 cup Mayonnaise, light
  • 1 tsp Mustard powder

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 6 slices Whole grain bread

Found on forkknifeandlove.com

Description

Ingredients

• 6 large eggs, diced
• 1 avocado, diced
• 6 cooked slices of bacon, finely crumbled
• ¾ cup of light mayonnaise
• 1 small shallot, finely minced
• 1 teaspoon of pepper
• 1 teaspoon of mustard powder
• 1 teaspoon salt (optional)
• 6 slices of whole grain bread (optional)
• Romaine lettuce (optional)

Directions

• Fill a pot of water. Add the 6 eggs, and bring to a boil for 8 minutes.
• Drain the boiling water and add cold water to the pot. Leave the eggs in for 2 minutes.
• Cook the bacon until crispy and golden.
• Once the eggs are cooled, continue to peel and dice (I used an egg slicer).
• In a mixing bowl, add the diced eggs, crumbled bacon, diced avocado, mayonnaise, mustard powder, pepper and shallot.
• Mix until creamy and well combined.
• Serve, immediately atop crispy bread and lettuce.