When most people think of salads, they immediately envision large, leafy lettuce strips in a bowl with all sorts of colorful vegetables. But there are also those types of salads that use a deliciously sinful mayonnaise as the main ingredient. Some of the most popular types of these salads are egg salad, potato salad, chicken salad, and the ever-popular (and my personal favorite) seafood salad.

Egg salad is probably the easiest and least expensive of all the mayonnaise-based salads to make. Who doesn’t have a few extra eggs and mayonnaise in their fridge? This salad does a great job of filling a person with plenty of protein, fat, and calories. An interesting twist to this delicious salad is to add corn, avocado, and crispy bacon. While it may sound a bit strange, the mix tastes out of this world!

The first step is to fry some bacon. Cook baked bacon slices in a shallow skillet until crisp. Remove them and place them on a plate covered with a paper towel to drain the fat.

The second step is to boil some eggs. Now this may seem easy enough, but chances are you’re one of the many people who have been over-boiling eggs all their lives! Spread a single layer of eggs in a skillet. Fill with cold water until the eggs are covered by at least an inch of water. Bring the water to a boil and then lower the heat a bit and simmer the eggs for another two minutes. Finally, turn off the heat, cover the eggs and let them rest in the hot water for at least twelve minutes. This works with small batches of eggs (6 to 8). Before you assume that all eggs are cooked to your liking, you should crack one open and make sure its yolk is cooked enough for your liking. If not, let them cook some more. Once the eggs are done, remove them from the pan and place them in a bowl of cold water to cool.

After the eggs have cooled, peel them and cut them into small squares. Do the same with the avocados, then place the eggs and avocados in a large bowl.

In a small bowl, mix the dressing. Add mayonnaise, mustard, corn (drain first), curry powder, tomatoes (chopped and diced), and lemon juice. And don’t forget your bacon! Chop the bacon into small pieces and mix with the dressing. Lastly, for the dressing in the bowl of chopped eggs and avocado, and then mix everything together.

If you like, you can sprinkle fresh parsley on top of the salad. And if you’re feeling even more indulgent, warm up some flour tortillas and use the salad as a spread. This will serve two to four people.

8 hard-boiled eggs, peeled

2 ripe avocados

2 tomatoes

4 slices of bacon

1 tablespoon Dijon mustard

2 cans of corn kernels (about 20 oz total)

1 cup of mayonnaise

1 tablespoon curry powder

4 tablespoons lemon juice

6 flour tortillas