Bacon, Avocado, and Egg Salad

It only takes a few strips of bacon to bring a salty, smoky zip to every bite of this egg salad.

bacon-avocado-egg-salad
Photo by Paul Sirasalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 438 calories
    • Fat 37 g
    • Sat Fat 8 g
    • Cholesterol 435 mg
    • Sodium 640 mg
    • Protein 16 g
    • Carbohydrate 10 g
    • Sugar 2 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 66 mg
It only takes a few strips of bacon to bring a salty, smoky zip to every bite of this egg salad.

Ingredients

  1. Check 4 slices thick-cut bacon
  2. Check 8 hard-cooked eggs, chopped
  3. Check 2 avocados, chopped
  4. Check ¼ cup chopped fresh chives
  5. Check 2 tablespoons olive oil
  6. Check 2 tablespoons fresh lemon juice
  7. Check 1 tablespoon mayonnaise
  8. Check kosher salt and black pepper
  9. Check lettuce and buttered toast, for serving

Directions

  1. Cook the bacon in a large skillet over medium-high heat, turning once, until browned, 6 to 8 minutes; crumble.
  2. Combine the bacon, eggs, avocados, chives, oil, lemon juice, mayonnaise, and ½ teaspoon each salt and pepper in a large bowl.
  3. Serve the egg salad over the lettuce with the buttered toast on the side.