Avocado 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.
4-6
Rebecca Clyde, MS, RDN, CD
Entrée
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4 large Organic Valley Eggs
4 slices Organic Valley Uncured Pork Bacon, cooked until crispy
1 to 1 1/2 ripe avocados, peeled and seeded
1/4 tsp. salt
1/4 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
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!
