Bacon, Avacado and Egg Salad by
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 ½ 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.