Bacon and Egg Salad

• 6 slices bacon
• 6 hard-boiled large eggs, peeled and chopped
• 1/4 cup mayonnaise
• 1 tablespoon minced fresh chives
• 1 tablespoon stone-ground mustard
• 1 lemon, juiced
• Kosher salt and freshly ground black pepper
• 1 ripe avocado, sliced, optional
• 1 Roma tomato, sliced, optional
• 4 croissants, lightly toasted, optional

1. Preheat the oven to 375 degrees F.
2. To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches.
3. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes.
4. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess.
5. Drain the bacon on paper towels and let cool.
6. (Once the fat is cooled, use or just toss it.
7. No mess!)
8. Crumble the bacon into a bowl.
9. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice.
10. Season with salt and pepper.
11. Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.

bacon, eggs, mayonnaise, fresh chives, stoneground mustard, lemon, kosher salt, avocado, tomato, croissants

Taken from www.foodnetwork.com/recipes/jeff-mauro/bacon-and-egg-salad.html (may not work)