California-Style Layered Egg Salad

Egg salad dressed up with avocado and bacon, what could be better?

Ingredients

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.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.