The girls are now regularly laying 2-3 eggs a day, so it's time to haul out the egg recipes. Today for lunch, rather than a traditional egg salad, I gave it a little twist.
Lori K's Avocado, Bacon and Egg Salad
Serves 2 (as sandwiches or scooped on a bed of lettuce)
1/2 avocado, mashed
1 tablespoon cooked bacon, crumbled
1 tablespoon capers, drained
2 hard-boiled eggs, diced
Pepper to taste
Mash avocado until smooth in bowl. Add bacon and capers. Peel hard-boiled eggs, slice in half, remove yolks and crumble in the bowl, then dice the remaining whites and add to bowl. Stir until blended and serve, as a spread for sandwiches or scooped on a bed of lettuce.
Note: If you don't have or don't like capers, add instead a little lime juice or vinegar and salt.