Avocado-Egg Salad Tostada Filling

Name: Avocado-Egg Salad Tostada Filling
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 whole Avocado; 3 slices Bacon; 0.5 tsp Cayenne Pepper; 0.25 whole Diced Onion; 0.5 tsp Dry Mustard; 3 whole Eggs; 3 tbsp Lime Juice; 1 tsp Paprika; 0.25 cup Salad Dressing; 0.5 whole Tomato

Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free

Avocado-Egg Salad Tostada Filling blends mashed avocado with lime, mustard, and paprika for a tangy, smoky base, then folds in chopped hard-boiled eggs, crisp bacon, tomato, and onion. It’s rich yet bright, with a hint of heat from cayenne. Ideal for piling onto tostadas for lunch, brunch, or a casual appetizer spread.

Prep20 mins
Cook10 mins
Serves4
DifficultyEasy

1

Arrange the eggs in a single layer in a saucepan and add enough water to cover them by 1 inch.
2

Cover the saucepan and bring the water to a boil over high heat.
3

When the water reaches a boil, remove the pan from the heat and let the eggs sit in the hot water for 15 minutes.
4

Drain the hot water, cool the eggs under cold running water in the sink, then peel and chop once they are cold.
5

Place the bacon in a large, deep skillet and cook over medium-high heat, turning now and then, until evenly browned, about 10 minutes.
6

Transfer the bacon to a paper towel-lined plate to drain, then crumble once cool.
7

Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing.
8

Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined, then season to taste with salt and cayenne pepper.