Guacamole Egg Salad with Bacon

So what are you going to do with all those boiled eggs from Easter?

A friend mentioned making guacamole egg salad on facebook, and I took that idea and ran with it, it just sounded so delicious. And then I decided to actually document it and share it with you! Amazing when that works out.

Eggs. There are four here, as Spencer needed two for school for decorating, and I wanted to make sure I had enough for him to take non-cracked ones so I boiled six.

I like my guacamole AND my egg salad very smooth, so I dropped the yolks in the mixer with the juice of one lime, a pinch of salt and an avocado and cranked that sucker up until it was smooth as BUTTA.

  

Then I added one shallot, minced, a handful of mini san marzano tomatoes (maybe 5?) diced, approximately 2 tbs of cilantro chopped (I love cilantro, I could have used more), one thickcut slice of bacon, cooked, rendered, patted dry of additional grease and chopped. And the egg whites, of course. Chopped.

Mixed all of it in. Done. In love.

When storing, make sure to treat like guacamole – lay a piece of saran wrap over the salad and make sure no air is touching the avocado. This will ensure that tomorrow you won’t have brown watery guacamole egg salad.

Ingredients:

4 eggs

1 avocado

1 lime, juiced

Pinch of salt

Handful of small tomatoes

Cilantro to your taste

1 small shallot

1 slice thick cut bacon, cooked.

PS – I apologize for the quality of my photos – I am not a food blogger.