Avocado-Egg Salad Tostada Filling

1. 1

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

2. 2

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

3. 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. 4

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

5. 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. 6

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

7. 7

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

8. 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.

• Calories 239.86 kcal — Moderate 12%
• Protein 11.53 g ↗ Good Source 23%
• Carbohydrate 10.71 g 4%
• Total Fat 17.56 g ▲ High 23%
• Saturated Fat 3.95 g — Moderate 20%
• Trans Fat 0.02 g ▲ High --
• Cholesterol 179.66 mg ▲ High 60%
• Sodium 212.61 mg — Moderate 9%
• Dietary Fiber 4.51 g — Moderate 16%
• Total Sugars 1.17 g --
• Added Sugars 0.02 g ⌄ Low Source 0%
• Calcium 44.82 mg ⌄ Low Source 3%
• Iron 1.93 mg — Moderate 11%
• Potassium 476.29 mg — Moderate 10%
• Vitamin A 45.7 mcg ⌄ Low Source 5%
• Vitamin C 11.52 mg — Moderate 13%
• Vitamin D 0.74 mcg ⌄ Low Source 4%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Mustard
• Tomatoes 🍅
• Onions 🧅