California-Style Layered Egg Salad
Egg salad dressed up with avocado and bacon, what could be better?
- Prep time: 10 min
- Makes: 6 servings
- Cook time: 0 min
|8||Naturegg Omega 3 hard-cooked eggs, peeled|
|1/4 cup / 50 ml||mayonnaise (or light mayonnaise)|
|1 tsp / 5 ml||Dijon mustard|
|Salt and pepper, to taste|
|2 cup / 500 ml||chopped romaine lettuce|
|1 cup / 250 ml||chopped red onion|
|1||avocado, peeled and diced|
|1 tbsp / 15 ml||fresh lemon juice|
|1/2 cup / 125 ml||sour cream (or light sour cream)|
|8 oz / 250 g||cooked bacon pieces|
Chop eggs and place in bowl. Stir in mayonnaise, mustard, salt and pepper.
Place lettuce in bottom of 8-cup (2 L) bowl. Top with egg mixture and red onion.
Toss avocado with lemon juice and scatter over red onion. Spread sour cream over avocado and sprinkle with bacon.
Serve as a dip with crackers or pita breads and fresh cut veggies, or as an appetizer salad.
Naturegg Omega 3
A nutritionally enhanced egg that offers even more essential nutrients.Learn More