Where To Buy

Avocado Egg Salad with Bacon

Rebecca of Nourish Nutrition Co. believes that food​ ​is​ ​meant​ ​to​ ​be​ ​simple​ ​and​ ​nourishing.​ As a registered dietitian with a master’s degree in health coaching and exercise science, she helps you find ways to enhance your wellbeing and make the most out of your life with easy throw-together meals, quick prep ahead meals, and dinners that can be repurposed into other dishes.

Learn More
A piece of toast with Avocado Egg Salad with Bacon on top

This avocado egg salad balances creaminess and high protein with tangy Dijon mustard and the salty crunch of bacon, making this a satisfying choice for any meal or snack. Hard boil a bunch of eggs ahead of time to be able to make this and other snacks quickly.

5 min Prep20 min Cook25 min Total
5 min Prep•20 min Cook•25 min Total
6 Servings
A piece of toast with Avocado Egg Salad with Bacon on top
5 min Prep20 min Cook25 min Total
5 min Prep•20 min Cook•25 min Total
6 Servings

This avocado egg salad balances creaminess and high protein with tangy Dijon mustard and the salty crunch of bacon, making this a satisfying choice for any meal or snack. Hard boil a bunch of eggs ahead of time to be able to make this and other snacks quickly.

Cooking Mode

Prevent your screen from going dark as you follow along.

Ingredients

  • 4 slices bacon, cooked until crispy
  • 1 to 1 ½ ripe avocados, peeled and seeded
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 green onions, sliced
  • 4 slices toasted whole grain bread
  • Optional toppings: lettuce, tomato, cucumber, radishes

Directions

  1. Place eggs in a medium pot and cover with cold water. Bring to a rolling boil over medium-high heat, then turn off heat, cover and let sit for 10 to 12 minutes (you’re looking for fully cooked eggs with a firm yolk). Transfer eggs straight to a bowl filled with ice water and let them cool for about 10 minutes.
  2. Crumble the cooled bacon into bite-sized pieces and add to a small mixing bowl.
  3. Add 1 avocado, salt, pepper, lemon juice, mustard and green onions. Using a fork, mix and mash the salad until it’s almost the desired consistency (it’ll break up a bit more when you add the eggs).
  4. Remove eggs from the ice bath, peel, cut into quarters and add to the avocado mixture. Mix until it’s your desired texture, adding up to 1/2 extra avocado, if desired.
  5. Divide salad between toasted bread, and top with lettuce, tomato, cucumber, and/or radishes, if desired. Enjoy!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Place eggs in a medium pot and cover with cold water. Bring to a rolling boil over medium-high heat, then turn off heat, cover and let sit for 10 to 12 minutes (you’re looking for fully cooked eggs with a firm yolk). Transfer eggs straight to a bowl filled with ice water and let them cool for about 10 minutes.
  2. Crumble the cooled bacon into bite-sized pieces and add to a small mixing bowl.
  3. Add 1 avocado, salt, pepper, lemon juice, mustard and green onions. Using a fork, mix and mash the salad until it’s almost the desired consistency (it’ll break up a bit more when you add the eggs).
  4. Remove eggs from the ice bath, peel, cut into quarters and add to the avocado mixture. Mix until it’s your desired texture, adding up to 1/2 extra avocado, if desired.
  5. Divide salad between toasted bread, and top with lettuce, tomato, cucumber, and/or radishes, if desired. Enjoy!

Other Recipes By Rebecca Clyde, MS, RDN, CD

Carousel. Use the Previous and Next buttons below to move between slides.

1 / –

Similar Recipes

Carousel. Use the Previous and Next buttons below to move between slides.

1 / –