Avocado-Egg Salad Tostada Filling
I created this by mixing a couple different recipes and adding a few ingredients. My friends found it yummy, and it goes great on chipotle tostadas.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3eggs
- 3slices bacon
- 1avocado - peeled, pitted, and diced
- 3tablespoons lime juice
- ½teaspoon dry mustard powder
- 1teaspoon paprika
- ¼cup light creamy salad dressing (such as Miracle Whip Light®)
- ½tomato, diced
- ¼small onion, diced
- salt and cayenne pepper to taste
Instructions
Step 1
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.Step 2
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.Step 3
Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.