When most people think of salads, they immediately envision large, leafy strips of lettuce tossed into a bowl with all sorts of colorful side vegetables. But there are also those kinds of salads that use 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 favorite) seafood salad.

Probably the easiest and least expensive to make of all mayonnaise-based salads is egg salad. Who doesn’t have some extra eggs and mayo in their fridge? This salad does a great job of filling a person with lots of protein, fat, and calories. An interesting twist to this delicious salad is adding 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 four slices of bacon in a shallow skillet until crisp. Remove and place on a paper towel-lined plate to drain off the fat.

The second step is to boil some eggs. Now this may sound easy enough, but chances are, you are one of the many people who have been boiling eggs their entire 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 slightly 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 assuming all eggs are hard-boiled to your liking, you should open one and make sure the yolk is cooked enough for your taste. If not, let them cook a little longer. Once the eggs are done, remove them from the pan and place them in a bowl of cold water to cool.

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

In a small bowl, mix the dressing. Add the 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, then mix everything together.

If you like, you can sprinkle fresh parsley over the salad. And if you’re feeling even more indulgent, heat 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 of lemon juice

6 flour tortillas