Time: 40 min.
Complexity: easily
Servings: 4

This egg salad can be served as a standalone appetizer or used in sandwiches. Chopped eggs are mixed with pieces of fried bacon in a savory mayonnaise dressing with mustard and green onions. The perfect balance of flavors! If making sandwiches, add slices of avocado and tomato.

Ingredients:

• 6 slices of bacon
• 6 large hard-boiled eggs, peeled and finely chopped
• 1/4 cup mayonnaise
• 1 tbsp chopped fresh chives
• 1 tbsp mustard
• Juice of 1 lemon
• 1 ripe avocado, thinly sliced, optional
• 1 plum tomato, sliced, optional
• 4 croissants, lightly toasted, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

toasts, bacon, eggs, plum tomatoes, Avocado

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Preparation:

Step 1
• Preheat oven to 375°F (190°C). To cook bacon using the "Mauro method," line a baking sheet with parchment paper. Place the bacon on the parchment and bake until crisp, about 20 minutes. This will ensure the fat fries the bacon to a perfect crisp, but won't come into contact with the metal baking sheet and cause splatter. Drain the bacon on paper towels and let it cool. Once the fat has cooled, use it or simply discard it along with the paper towels. The baking sheet is clean!
Step 2
• Crumble the bacon into a bowl. Gently stir in the eggs, mayonnaise, green onions, mustard, and lemon juice. Season with salt and pepper to taste. Eat the salad as is or make avocado and tomato sandwiches on toasted croissants.

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