Looking for a fresh and creamy twist on the classic egg salad? This Avocado Egg Salad with Bacon brings together the richness of avocado, the heartiness of eggs, and the savory crunch of bacon for a truly indulgent, yet healthy, dish. It’s perfect as a side, sandwich filling, or a light meal on its own.
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Ingredients:
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled and mashed
- 4 slices of bacon, cooked and crumbled
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
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Prepare the Eggs and Bacon: Start by hard-boiling the eggs. Once cooked, chop them into bite-sized pieces. While the eggs are cooking, fry or bake the bacon until crispy, then crumble it into small bits.
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Mash the Avocado: In a medium bowl, mash the ripe avocado until smooth but still slightly chunky, depending on your texture preference.
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Combine the Ingredients: Add the chopped eggs, crumbled bacon, mayonnaise, Dijon mustard, and lemon juice to the mashed avocado. Stir everything together until the ingredients are well mixed.
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Season and Serve: Taste and add salt and pepper to your liking. If you’d like, garnish the salad with a sprinkle of fresh parsley for a pop of color. Serve the egg salad chilled or at room temperature with your favorite bread, crackers, or vegetable sticks.