Guacamole Deviled Egg Salad FLTs


This is a mash-up of egg salad and guacamole in an FLT! Serve on crusty bread or as a brunch dip mounded in a bowl and topped with chopped tomatoes and Facon, and Romaine hearts and tortilla chips for dipping.

We often watch the friendly, smiling, bubbling Rachael Ray, always thinking how to re-make her recipes with kosher substitutions. This one is easy. We simply used Facon as one of the ingredients and except for changing the B to an F, everything else is just as Rachael's recipe instructed.


12 slices Jack's Gourmet Facon
Tabasco sauce
1/2 red onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 red jalapeño pepper or Fresno pepper, seeded and finely chopped
1 large clove garlic, grated or finely chopped
Juice of 1 1/2 limes
2 large ripe Hass avocados, pitted and scooped from skins
A small handful of cilantro, chopped
12 eggs
Cayenne pepper hot sauce (2-3 teaspoons), such as Frank's Red Hot
Romaine hearts
Vine tomatoes, sliced
4 baguettes (8-10 inches each), split or tortilla chips, for dipping


Prepare the Facon according to package directions.
Place the chopped onion, chili peppers and garlic in a bowl. Salt liberally, then douse with lime juice; let stand for 10 minutes. Add the avocados and cilantro and mash with a potato masher to fairly smooth.
Place the eggs in a pot with a lid; cover with cold water and bring the water and eggs, uncovered, to a rolling boil. Set the timer for 10 minutes. Cover the pot and remove from the heat. After 10 minutes, cool the eggs by running under cold water or placing in an ice water bath.
Crack the shells and let stand for a few minutes in cold water to loosen. Peel and chop the whites and yolks and dress with hot sauce, salt and pepper. Add the eggs to the guacamole and combine to make the salad.

Serves 4


Recipe: Kosher, meat, sandwich