8 Of Cups And The World As Feelings Would You Like Some Avocado And Bacon With Your Egg Salad?

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Would You Like Some Avocado And Bacon With Your Egg Salad?

When most people think of salads, they immediately picture large leafy strips of lettuce tossed in a bowl with a variety of colorful accompanying vegetables. However, there are also types of salads that use deliciously sinful mayonnaise as the main ingredient. Some of the more popular types of these salads are egg salad, potato salad, chicken salad, and the ever popular (and my personal favorite) seafood salad.

Probably the easiest and cheapest of all mayonnaise-based salads is egg salad. Who doesn’t have a few extra eggs and mayo in the fridge? This salad does a great job of filling you up with plenty of protein, fat, and calories. An interesting twist on this delicious salad is the addition of corn, avocado and crispy bacon. Although it may sound a little strange, the mixture tastes out of this world!

The first step is to fry up some bacon. Fry four slices of bacon until crispy in a shallow pan. Remove them and place them on a plate covered with a paper towel to absorb the fat.

The second step is to boil some eggs. It may sound simple, but chances are you’re one of the many people who have been hard-boiling eggs your whole life! Spread a single layer of eggs on the pan. Fill with cold water until the eggs are covered by at least an inch of water. Bring the water to a boil, then reduce the heat slightly and cook the eggs for another two minutes. Finally, turn off the heat, cover the eggs and let them sit in the hot water for at least twelve minutes. It works with small batches of eggs (6 to 8). Before you assume that all eggs are hard-boiled to your liking, you should crack one open and make sure the yolk is sufficiently cooked to your liking. If not, let them cook some more. Once the eggs are done, remove them from the pan and place them in a bowl of cold water to cool.

After cooling, peel the eggs and cut them into small squares. Do the same with the avocado, then place both the egg and the avocado in a large bowl.

Mix the dressing in a small bowl. Add mayonnaise, mustard, corn (drain first), curry, tomatoes (sliced ​​and diced) and lemon juice together. And don’t forget the bacon! Cut the bacon into small pieces and mix into the dressing. Finally, pour the dressing into the bowl of chopped eggs and avocado, then mix everything together.

If you want, you can sprinkle the salad with fresh parsley. And for even more indulgence, warm up the flour tortillas and use the salad as a spread. This will serve two to four people.

8 hard-boiled eggs, peeled

2 ripe avocados

2 tomatoes

4 slices of bacon

1 tablespoon Dijon mustard

2 cans corn kernels (about 20 ounces total)

1 cup mayonnaise

1 tablespoon of curry powder

4 tablespoons of lemon juice

6 flour tortillas

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