Description
Avocado Bacon Egg Salad is a creamy, protein-packed mixture featuring perfectly cooked eggs, crispy bacon, and ripe avocado combined with a light, tangy mayo-based dressing. Served with toasted baguette slices, this elegant yet effortless salad is perfect for lunch, brunch, or light dinners. This recipe comes together in just 20 minutes and is ideal for busy weekdays, meal prep sessions, or entertaining guests with minimal fuss and maximum flavor.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado, diced into small chunks
- 6 slices bacon, or 8 slices for extra crispiness
- 3 tablespoons mayonnaise, for creaminess
- 1/2 lemon, juiced to prevent avocado browning and add brightness
- 1 teaspoon honey, for subtle sweetness
- 2 tablespoons fresh chives, chopped for garnish and flavor
- salt, to taste
- pepper, to taste
- 1 baguette, sliced
- olive oil, for toasting the bread
- Optional Ingredients
- celery, diced for extra crunch
- red onion, minced for a mild bite
- cucumber slices, for serving alongside
- paprika or cayenne, for a spicy kick
Instructions
- Boil the Water: Place 4 eggs in a pot and cover them completely with cold water. Bring the water to a boil over medium-high heat, about 5 minutes.
- Simmer: Once boiling, reduce the heat to low and simmer for exactly 10 minutes for firm, fully cooked yolks with no gray ring.
- Ice Bath: Transfer the eggs to a bowl of ice water using a slotted spoon and let them cool for 5 minutes, which stops the cooking process immediately.
- Peel and Chop: Gently roll each cooled egg on a hard surface to crack the shell, then peel under cool running water for easier removal. Chop the peeled eggs into small, bite-sized pieces.
- Cook the Bacon: In a large skillet over medium heat, arrange the 6 bacon slices in a single layer and cook for 8-10 minutes, turning occasionally, until they reach your desired crispness.
- Drain: Transfer the cooked bacon to a paper towel-lined plate to absorb excess grease, about 2 minutes.
- Crumble: Once cooled, break the bacon into small, irregular pieces about the size of a pea for even distribution throughout the salad.
- Combine Base Ingredients: Add the chopped eggs to a large mixing bowl, then gently fold in the diced avocado, crumbled bacon, and fresh chives.
- Make the Dressing: Pour in the mayonnaise, lemon juice, honey, salt, and pepper, and gently stir until everything is evenly coated, being careful not to mash the avocado.
- Toast the Bread: Slice the baguette into 1/2 inch thick pieces and arrange them in a skillet with a light drizzle of olive oil over medium heat, toasting for 2-3 minutes per side until golden and crispy.
- Serve: Spoon the avocado bacon egg salad onto a serving platter or individual plates and arrange the warm toasted baguette slices alongside for scooping and serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes