Serve this on crusty bread or as a brunch dip mounded in a bowl and topped with chopped tomatoes and bacon, and Romaine hearts and tortilla chips for dipping.
- 12 slices good-quality, smoky, center-cut bacon
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 red jalapeño or Fresno pepper, seeded and finely chopped
- 1 large clove garlic, grated or finely chopped
- Juice of 1 1/2 limes
- 2 large ripe Hass avocados, pitted and scooped from skins
- A small handful cilantro, chopped
- 12 eggs
- Cayenne pepper hot sauce, 2-3 teaspoons, such as Frank’s RedHot or Romaine hearts
- Vine tomatoes, sliced
- 4 8- to 10-inch baguettes, split or tortilla chips for dipping
Preheat oven to 375°F. Bake bacon on a slotted broiler pan to crisp.
Place chopped onion, chili peppers and garlic in bowl, salt liberally then douse with lime juice; let stand 10 minutes. Add avocados and cilantro, and mash with potato masher to fairly smooth.
Place eggs in a pot with a lid, cover with cold water and bring the water and eggs, uncovered, to a rolling boil. Set timer for 10 minutes. Cover the pot and remove from heat. After 10 minutes, cool the eggs by running under cold water or placing in ice water bath. Crack shells and let stand a few minutes in cold water to loosen. Peel and chop the whites and yolks, and dress with hot sauce, salt and pepper. Add eggs to guacamole and combine to make salad.
To build sandwiches, place 3 slices of bacon on a baguette, top with lettuce, sliced tomatoes and lots of egg salad; set baguette top in place. Or, serve egg salad mounded in a shallow serving bowl and top with chopped tomatoes and chopped bacon. Serve with Romaine hearts and tortilla chips for dipping.