Avocado and Egg Salad Tostada Filling

Begin by placing the eggs into a saucepan in a single layer and filling it with water to cover them by 1 inch. Next, cover the saucepan and apply heat to bring the water to a boil over high heat. Once boiling, remove the saucepan from the heat and let the eggs sit in the hot water for 15 minutes. After this time, carefully pour out the hot water and then submerge the eggs in cold running water to cool them down. Once cooled, peel and chop the eggs.

Meanwhile, cook the bacon in a large, deep skillet over medium-high heat, turning it occasionally until it reaches an even brown color, approximately 10 minutes. Remove the cooked bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Crumble the bacon once it has cooled.

In a separate mixing bowl, mash the avocado using a fork and combine it with lime juice, mustard powder, paprika, and salad dressing. Mix in the chopped eggs, crumbled bacon, diced tomato, and diced onion until everything is well combined. Finally, season the mixture to taste with salt and cayenne pepper.