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8 servings, 1-1/4 cups (300 mL) each
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Prepare all ingredients except avocado; place in separate resealable bags; refrigerate overnight. Before serving, prepare avocado, arrange ingredients and drizzle with dressing.
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring to boil on medium-high heat; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days. The flesh of a cut avocado will turn brown quickly, so cut just before using for best results. Or, brush the cut sides with lemon juice to help minimize the browning.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Really good! Both hubby and I loved it. Cooked up my own bacon and used buttermilk ranch dressing on mine, hubby used chunky blue cheese on his. Will make this for dinner again for sure!