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Recipe by Rebecca Clyde, MS, RDN, CD
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 MoreAvocado Egg Salad with Bacon
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 PREP
20 MIN COOK
25 MIN TOTAL
4-6 servings
Ingredients
1 to 1 ½ ripe avocados, peeled and seeded
¼ tsp. salt
¼ tsp. black pepper
2 tsp. lemon juice
2 tsp. Dijon mustard
2 green onions, sliced
4 slices toasted whole grain bread
Optional toppings: lettuce, tomato, cucumber, radishes
Directions
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.
Crumble the cooled bacon into bite-sized pieces and add to a small mixing bowl.
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).
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.
Divide salad between toasted bread, and top with lettuce, tomato, cucumber, and/or radishes, if desired. Enjoy!
© Organic Valley 2023. All rights reserved.
Product used in this recipe
© Organic Valley 2023.
All rights reserved.
All rights reserved.
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