California-Style Layered Egg Salad

Ingredients

8 hard cooked eggs, peeled
1/4 cup (50 mL) mayonnaise
1 tsp (5 mL) dijon mustard
to taste salt and pepper
2 cups (500 mL) romaine lettuce, chopped
1 cup (250 mL) red onion, chopped
1 avocado, peeled and diced
1 tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) sour cream
8 oz (250 g) bacon, chopped and sauteed until crisp

Directions

Chop eggs and place in bowl. Stir in mayonnaise, mustard, salt and pepper. Place lettuce in bottom of an 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.

Note:

Serve as a dip with crackers or pita breads, or as an appetizer salad.

Makes: 6 servings

Preparation: 20 minutes

Cooking: 20 minutes

Refrigeration: 2+ hours