Avocado-Bacon Egg Salad
"Yrs ago when my brother suggested I subscribe to the grandparentsdotcom Newsletter, I was skeptical. BUT it turns out that newsletter has been the source of some of my favorite recipes. They often present them in unique ways & this recipe is a good example. The featured food article focused on 9 different egg salad combinations that all started w/the same basic egg salad. As they presented ea new version of egg salad, they told you which ingredients to omit & which to add so you could make an entirely new egg salad. This is 1 version that particularly appealed to me (Because of the AVOCADO) & I admit that I tweaked the recipe a bit as I've been known to do. (Time does not include the time to hard-boil & cool the eggs or crisp the bacon, but ample time was allowed for ingredient prep, etc) Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (109.7 g)
- Calories 167.1
- Total Fat - 11.9 g
- Saturated Fat - 3.1 g
- Cholesterol - 280.6 mg
- Sodium - 310 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 1.4 g
- Sugars - 1 g
- Protein - 10.1 g
- Calcium - 47.7 mg
- Iron - 1.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place chopped eggs in a bowl. Add the next 5 ingredients & stir to combine.
Step 2
Add the bacon, avocado & red onion. Stir well to combine & chill in a storage container w/a lid for later use.
Step 3
Serve in the manner of your choice -- Mounded as the center of a salad plate, as sandwich filling or as a spread for English muffins, bagels, crackers, etc.
NOTE: The # of servings was not given, but I estimated this recipe would serve 4 as a salad course & 6 as an appy or sandwich filling
Tips
- No special items are required.