Bacon, Avacado and Egg Salad by cpeirson


4 slices thick-cut bacon 8 hard-cooked eggs, chopped 2 avocados, chopped 1/4 cup chopped fresh chives 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon mayonnaise kosher salt and black pepper lettuce and buttered toast, for serving


1. Cook the bacon in a large skillet over medium-high heat, turning once, until browned, 6 to 8 minutes; crumble.

2. Combine the bacon, eggs, avocados, chives, oil, lemon juice, mayonnaise, and teaspoon each salt and pepper in a large bowl.

3. Serve the egg salad over the lettuce with the buttered toast on the side.

Tip - Turn this into a sandwich by serving on crunchy whole-grain bread.