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Avocado-Egg Salad Tostada Filling

Rated as 3 out of 5 Stars

"I created this by mixing a couple different recipes and adding a few ingredients. My friends found it yummy, and it goes great on chipotle tostadas."
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1 h servings 191
Original recipe yields 4 servings


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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
  3. Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

Nutrition Facts

Per Serving: 191 calories; 14.8 8 8.7 148 238 Full nutrition

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Read all reviews 4
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This was great for lunch. Lots of flavor. Next time I won't mash the avocado as I would prefer to have more of a solid consistancy.

this was not good. I was so disapointed!

I was disappointed with this recipe. The color from the paprika made the salad brown and overpowered all the flavors. I added a lot of salt, pepper, and hot sauce to make it palatable. I then h...

A nice change from plain egg salad. Next time I will cut back just a little on the lime juice and bump up the paprika.