Growing up, my mom's egg salad sandwiches were always one of my favorite foods. They were easy to make, filling, and totally delicious. Minus bread, egg salad can still be awesome...especially when combined with bacon and stuffed into an avocado.
4 Hard-boiled eggs
2 Tbsp Onions, diced
2 Tbsp Coconut milk or Heavy cream
3 strips Bacon
1 pinch Stevia
1/4 tsp Paprika
Coarse salt to taste
Cook the bacon in a pan on medium heat until crispy. Set aside. Cut the avocados in half and scoop out the centers so that the hole from the pit is expanded. Slice a small portion off of the rounded bottom of each avocado so that they sit level on a plate. Chop the hard boiled eggs and combine well in a bowl with the coconut milk or cream, onions, stevia, paprika, and salt. Crumble the bacon and mix in thoroughly. Spoon the mixture into the avocado halves and season with a pinch of paprika.