Avocado-Egg Salad Tostada Filling

Avocado-Egg Salad Tostada Filling

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"I created this by mixing a couple different recipes and adding a few ingredients. My friends found it yummy, and it goes great on chipotle tostadas."
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Ingredients

1 h servings 191 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
  3. Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

Reviews

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This was great for lunch. Lots of flavor. Next time I won't mash the avocado as I would prefer to have more of a solid consistancy.

this was not good. I was so disapointed!

I was disappointed with this recipe. The color from the paprika made the salad brown and overpowered all the flavors. I added a lot of salt, pepper, and hot sauce to make it palatable. I then h...

A nice change from plain egg salad. Next time I will cut back just a little on the lime juice and bump up the paprika.

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