4 slices bacon, cooked and crumbled
1/4 cup sweet pickle relish
1 Tablespoon dried onion flakes
1/2 Tablespoon Dijon mustard
1/4 to 1/2 cup mayonnaise
Place eggs in a small saucepan, cover with water, and add a little salt. Cover pan and bring to a boil, then immediately turn off heat and let sit for 10 minutes or more. Drain hot water from pan, then run cold water over eggs. Drain that water off, then put cover back on pan, and holding the cover on the pan, shake vigorously to thoroughly crack all egg shells. Peel eggs immediately under cold running water. This method almost always makes getting the shells off a breeze. Place peeled eggs on a paper towel to remove excess water.
Chop eggs into a bowl. Add remaining ingredients except for the avocado. Stir just until mixed well. Top with sliced avocado right before serving. Serve with toast points or crackers, or as a sandwich filling.
My note: I'm enjoying a newly completed porch and beautiful mild weather, so I decided to have a tea party. Some iced Red Zinger tea was perfect with the salad.