Avocado Egg Salad

Avocado Egg Salad
from Well Plated


Ingredients
You need 13 Ingredients
Steps
Showing 2 out of 4 Steps
  1. Hard boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water. Let rest a few minutes, then tap the eggs with back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut in half and discard the yolks from three whole eggs (six halves), so that you have two whole eggs and three with egg whites only. Roughly chop and place into a large mixing bowl.
  2. Prepare the bacon: Place rack in center of oven and preheat to 400 degrees F. Line a large rimmed baking sheet with foil, then place an oven-proof baking or cooking rack on top. Arrange bacon slices in a single layer on then rack. Bake bacon for 10-15 minutes, until crispy. Once cooked, set bacon between two paper towels and pat dry. Set aside.

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