When most people think of salads, they immediately visualize big, leafy strips of lettuce tossed into a bowl with all sorts of colorful companion vegetables. But there are also those kinds of salads that use deliciously sinful mayonnaise as their chief ingredient. Some of the more popular types of these salads are egg salad, potato salad, chicken salad, and the ever popular (and my personal favorite) seafood salad.
Probably the easiest and least expensive to make of all mayonnaise based salads is egg salad. Who doesn’t have a few extra eggs and mayonnaise in their refrigerator? This salad does a great job at filling a person up with plenty of protein, fat, and calories. An interesting twist to this delightful salad is adding corn, avocado, and crisp bacon. While it may sound a bit odd, the mix tastes out of this world!
The first step is to fry some bacon. Cook four slices of bacon in a shallow pan until crispy. Remove them and place on paper towel covered plate to drain the grease.
After the eggs have cooled, peel them and slice them into small squares. Do the same for the avocados, and then place both eggs and avocados in a large bowl.
In a small bowl, mix the dressing. Add the mayonnaise, mustard, corn (drain it first), curry powder, tomatoes (chopped and diced), and lemon juice together. And don’t forget your bacon! Chop the bacon into small pieces and mix into the dressing. Last, pour the dressing into the bowl of chopped eggs and avocado, and then mix everything together.
If you want, you can sprinkle fresh parsley across the salad. And if you’re feeling even more indulgent, heat up some flour tortillas and use the salad as a spread. This will serve two to four people.
8 hard boiled eggs, peeled
2 ripe avocados
4 slices of bacon
1 tablespoon of Dijon mustard
2 cans of corn kernels (about 20oz total)
1 cup of mayonnaise
1 tablespoon of curry powder
4 tablespoons of lemon juice
6 flour tortillas