Bacon fat, avocado and Dijon egg salad

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if that doesn’t get your attention, I’m not sure what will. Apparently my crowning achievement in dinner preparation came last night with 30 minutes to prepare dinner and an odd assortment of ingredients on hand. Let’s be honest, it was a Thursday, usually a day we are skidding into home plate on fumes.

I had 3 hard boiled eggs, 4 raw ones, an avocado and a pack of bacon. My one tip to all, never run out of bacon. It can turn a dinner around in no time! Anyhow, I knew the quickest way to cook the bacon would be to chop it up. Through trial and error, our current bacon cooking method is on a baking sheet lined with foil, in its own fat. Mmmmm. It’s usually going at 350 in the oven so that I can get the other items in place, and then I end it with the broiler when I’m ready for it. Keep an eye out when broiling, it can quickly go south!

Once the chopped bacon was in the oven, I decided to hard boil the remaining 4 eggs. Throw (read place gently) in a pan, cover with water and put the lid on. Bring to a boil, then shut off and let sit for 12 minutes. Drain the water and run cool water over it to stop the cooking. I then quickly and painfully peeled the very hot eggs. I don’t recommend this as a normal practice, but I was desperate!

Put the now 7 boiled eggs in a bowl. Stir in 3 T Dijon mustard, 2 T lemon juice, an avocado, salt and pepper. Mash well. Then the gloriousness (aka bacon) is ready to come out of the oven. Scoop all of the bits into the bowl as well as the bacon fat. Fold in and serve!!! 

       We served this with mixed greens, pepper jack cheese and Jilz gluten-free crackers!

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