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.
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
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.
3 slices bacon
1 avocado – peeled, pitted, and
3 tablespoons lime juice
1/2 teaspoon dry mustard powder
1 teaspoon paprika
1/4 cup light creamy salad
dressing (such as Miracle Whip
1/2 tomato, diced
1/4 small onion, diced
salt and cayenne pepper to taste
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