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.
Rebecca Clyde, MS, RDN, CD
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
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!