Bake the bacon

• Lay the bacon out on a baking tray.
• Bake at 200 °C until perfectly crispy.
• Transfer to a plate lined with paper towel to cool and drain excess fat.

Medium-boil the eggs

• Lower the eggs straight from the fridge into boiling water.
• Boil, then rinse under cold water and peel.

Chop everything on the board

• Pile the lettuce, eggs, shallot, avocado, cherry tomatoes, pickles and crispy bacon on a cutting board.
• Add the dijon mustard, hot sauce, salt and fresh pepper.
• Spoon over the avocado oil mayonnaise.

Chop into a creamy salad

• Chop everything with a knife until creamy, or less for a chunkier texture.
• Taste and adjust the seasoning as you wish.

Serve

• Spoon the egg salad onto romaine lettuce leaves.
• Top with everything bagel seasoning and crushed crispy bacon.