8 hard-cooked eggs, peeled
50 mL (1/4 cup) mayonnaise
5 mL (1 tsp) Dijon mustard
To taste salt and pepper
500 m L (2 cups) romaine lettuce, chopped
250 mL (1 cup) red onion, chopped
1 avocado, peeled and diced
15 mL (1 tbsp) fresh lemon juice
125 mL (1/2 cup) sour cream
250 g (8 oz) bacon, chopped and sautéed until crisp
Chop eggs and place in bowl. Stir in mayonnaise, mustard, salt and pepper. Place lettuce in bottom of 2 L (8-cup) 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.