Bacon, Avocado and Egg Salad

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the 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.

Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. Crumble once cool.

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.