Get ready to transform your ordinary egg salad into an extraordinary culinary masterpiece that will make your taste buds dance with joy! This isn't just another boring sandwich spread—this is a creamy, crunchy, flavor-packed sensation that combines the rich smoothness of avocado, the crispy indulgence of bacon, and the classic comfort of eggs. Perfect for those who crave something beyond the mundane, this Bacon Avocado Egg Salad is about to become your new obsession, guaranteed to impress at brunches, picnics, or as a quick and satisfying meal.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 6 hard-boiled eggs, chopped
- 1 avocado, mashed
- 4 slices bacon, cooked and crumbled
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- Salt and pepper to taste
- 1 tablespoon chives, chopped
Instructions
- Begin by preparing your ingredients. Start by boiling the eggs if they are not already hard-boiled. Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes. Afterward, transfer them to an ice bath to cool before peeling and chopping them.
- While the eggs are boiling, cook the bacon. In a skillet over medium heat, add the bacon slices and cook until crispy, usually about 5-7 minutes. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In a mixing bowl, mash the avocado with a fork until smooth. You can leave it slightly chunky if you prefer some texture. Add the chopped hard-boiled eggs to the bowl with the mashed avocado.
- Next, add the crumbled bacon to the mixture. Then, incorporate the mayonnaise and mustard into the bowl. Stir gently to combine all the ingredients without breaking up the eggs too much.
- Season the egg salad with salt and pepper to taste. Start with a small amount, mix, and adjust according to your preference. Finally, fold in the chopped chives for an added burst of flavor and color.
- Once everything is combined, taste the mixture and adjust any seasonings as necessary. If you prefer a creamier salad, feel free to add a little more mayonnaise.
- Serve the bacon avocado egg salad on a bed of greens, in a sandwich, or in a wrap. Enjoy it immediately, or refrigerate for up to a day to let the flavors meld together. This dish is perfect for lunch or as a hearty snack.
Tips
- For perfectly boiled eggs, use eggs that are a few days old—they're easier to peel.
- Cook bacon until it's extra crispy to add maximum crunch to your salad.
- Choose a ripe avocado that yields slightly to gentle pressure for the creamiest texture.
- Chill the egg salad for 30 minutes before serving to let flavors meld together.
- For a lighter version, substitute Greek yogurt for some of the mayonnaise.
- Add a dash of smoked paprika or hot sauce for an extra flavor kick.
- Store in an airtight container and consume within 1-2 days for best quality.
Nutrition Facts
Calories: 325kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 200mg
