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Looking for a refreshing and flavorful twist on the classic egg salad? Our Avocado Bacon Egg Salad recipe combines creamy avocado, crispy bacon, and perfectly boiled eggs, all brought together with a hint of honey, lemon juice, and fresh chives. Paired with toasted baguette slices, this dish is ideal for a light meal, snack, or as an appetizer.
Why You’ll Love This Recipe:
- Quick & Easy: This salad can be prepared in under 30 minutes, making it perfect for busy weekdays or casual entertaining.
- Wholesome Ingredients: Packed with protein, healthy fats, and fresh herbs, this recipe is as nutritious as it is delicious.
- Versatile: Serve it with baguette slices, crackers, or even on a bed of greens for a low-carb option.
Ingredient Notes:
- Eggs: Using large, fresh eggs ensures the best flavor and texture. Boiling the eggs to a medium consistency gives the salad a nice balance of creamy yolks and firm whites.
- Avocado: Choose a ripe but firm avocado for this recipe. The avocado adds creaminess and richness, complementing the eggs and bacon perfectly. If your avocado is too soft, it might mash too much during mixing.
- Bacon: Opt for thick-cut bacon for a meatier bite, or turkey bacon for a lighter option. The bacon adds a smoky, salty flavor that balances the creaminess of the other ingredients.
- Mayonnaise: Use high-quality mayonnaise or opt for a healthier alternative like Greek yogurt for a tangier, lighter dressing.
- Honey: The honey adds a subtle sweetness that rounds out the flavors. You can omit it for a sugar-free version or substitute with maple syrup.
- Lemon Juice: Fresh lemon juice brightens the salad, adding a zesty tang that complements the richness of the avocado and bacon.
- Chives: Fresh chives add a delicate onion flavor and a burst of color. Green onions or scallions can be used as substitutes.
How To Make Avocado Bacon Egg Salad
1. Boil the Eggs
Start by placing the eggs in a pot and covering them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes. Afterward, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel and chop the eggs into small pieces.
2. Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, approximately 8-10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat and cool. Crumble the bacon into bite-sized pieces.
3. Prepare the Avocado
Cut the avocado in half, remove the pit, and carefully slice the flesh into cubes while still in its skin. Use a spoon to scoop out the avocado cubes.
4. Prepare the Salad:
Add the chopped eggs into a large mixing bowl. Then, add the diced avocado, crumbled bacon, chives, mayonnaise, lemon juice, honey, salt, and pepper.
5. Mix the Salad
Gently fold all the ingredients together, ensuring that the mayonnaise, lemon juice, and honey are evenly distributed. Be careful not to mash the avocado too much—you want to preserve the texture!
6. Toast the Baguette
Slice the baguette into 1/2-inch thick slices. Drizzle a little olive oil in a skillet over medium heat. Once hot, place the baguette slices in the pan and toast for 2-3 minutes on each side until golden brown and crispy.
7. Serve and Enjoy
Serve your freshly made Avocado Bacon Egg Salad alongside the toasted baguette slices. This vibrant and flavorful salad can be enjoyed as a satisfying meal or shared as a delicious appetizer.
Helpful Tips:
- Boiling Eggs: For perfectly boiled eggs, use the ice bath method to stop the cooking process immediately after boiling. This ensures the eggs are easy to peel and have a firm but creamy texture.
- Crisping the Bacon: Cooking the bacon in a skillet over medium heat gives you full control to achieve your desired crispness. You can also bake the bacon on a wire rack at 400°F (200°C) for about 15 minutes for a hands-off approach.
- Gently Mixing: Be sure to mix the salad gently to keep the avocado chunks intact. Overmixing can lead to a mashed texture, which you want to avoid for this recipe.
- Toasting the Baguette: A hot skillet with olive oil helps achieve that perfect golden crust on your baguette slices. For an added twist, you can rub a garlic clove on the toasted bread for extra flavor.
Substitutions:
- Turkey Bacon or Plant-Based Bacon: For a lighter or vegetarian option, you can substitute regular bacon with turkey bacon or plant-based bacon alternatives.
- Greek Yogurt: If you’re looking to reduce calories or prefer a tangier flavor, swap the mayonnaise for Greek yogurt. It adds a nice protein boost as well!
- Vegan Option: To make this salad vegan, you can use scrambled tofu in place of eggs, plant-based bacon, and vegan mayonnaise or avocado-based dressings.
- Lime Juice: If you don’t have lemons on hand, lime juice works just as well to add brightness and tang to the salad.
Ways to Serve:
- Classic with Baguette: Serve the avocado bacon egg salad with toasted baguette slices on the side for a classic presentation.
- Wraps or Sandwiches: Use this salad as a filling for wraps, sandwiches, or croissants. It makes a hearty and flavorful lunch.
- Stuffed Avocados: For a unique presentation, scoop out avocado halves slightly and fill the centers with this salad mixture.
- On a Bed of Greens: Serve the salad over mixed greens or spinach for a lighter, low-carb option.
- Crackers or Lettuce Wraps: Pair the salad with your favorite crackers for an easy snack or use lettuce wraps for a healthier bite.
Storage Instructions:
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may start to brown slightly, but the lemon juice should help slow this process.
- Avoid Freezing: Due to the avocado and mayonnaise, this salad doesn’t freeze well. It’s best enjoyed fresh.
- To Refresh Leftovers: If you have leftovers, stir the salad gently before serving. You can add a bit more lemon juice or mayonnaise to restore creaminess if needed.
Other Egg Salad Recipes You’ll Love
Avocado Bacon Egg Salad
Equipment
- Pot For boiling the eggs
- bowl Large mixing bowl for combining ingredients
- Skillet For cooking the bacon and toasting the baguette
- Slotted spoon To transfer the cooked bacon
- Knife For chopping the ingredients
- Cutting Board To prepare the avocado, eggs, and bacon
- Spoon For mixing the salad ingredients
Ingredients
- 4 eggs
- 1 avocado
- 6 bacon slices
- 1 tsp honey
- 3 tbsp mayonnaise
- Juice of 1/2 lemon
- 2 tbsp chives chopped
- Salt to taste
- Pepper to taste
- 1 baguette sliced
- Olive oil for toasting
Instructions
- Place the eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Transfer the eggs to an ice bath for 5 minutes to cool, then peel and chop into small pieces.
- In a skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, let cool, and crumble into small pieces.
- Add the chopped eggs into a large mixing bowl. Then, add the diced avocado, crumbled bacon, chives, mayonnaise, lemon juice, honey, salt, and pepper.
- Gently stir to combine the ingredients, making sure to keep the avocado pieces intact.
- Slice the baguette and toast the slices in a skillet with olive oil over medium heat for 2-3 minutes per side until golden.
- Serve the avocado bacon egg salad with toasted baguette slices. Enjoy!
