Bacon Avocado Egg Salad

A creamy classic gets a twist in this bacon avocado egg salad! This easy, family favorite is SO tasty, it will be your go-to egg salad recipe.

Bacon Avocado Egg Salad |
I’m obsessed. Seriously, honestly, totally over the moon crazy for this egg salad recipe. I never considered myself too much of an egg salad fan until this happened and now it’s an all day every day kind of intense craving that just won’t go away.

And really, I’m okay with that. Because this bacon avocado egg salad takes less than 15 minutes to whip up and my sandwich routine has been in dire need of a tasty change as of late.

I’m in this sort of awkward sweet spot where I’m thinking man, I really wish my kids would eat something other than peanut butter and jelly because this would blow their minds – but on the other hand, more for me so…

Bacon Avocado Egg Salad |

If you’re already an egg salad love, this is going to be an instant winner in your book – you just can’t beat the flavors here! I mean savory, semi-crisp bacon and fresh avocado in the creamiest egg salad everrrrr is just a no-brainer.

If you, like me, grew up thinking eggs, mayo, and mustard had no business living between your slices of lunch bread, well this is going to be a game changer for you. Say goodbye to your boring lunch/dinner/snack routine, this creamy, super flavorful egg salad will be your new favorite thing since sliced bread.

Coincidentally, it goes perfectly with sliced bread.

Bacon Avocado Egg Salad |

5.0 from 3 reviews
Bacon Avocado Egg Salad
Prep time
Total time
A creamy classic gets a twist in this bacon avocado egg salad! This easy, family favorite is SO tasty, it will be your go-to egg salad recipe.
Recipe type: Main Dish
Cuisine: American
Serves: 3-4
  • 8 hard boiled eggs, roughly chopped
  • 1 avocado, diced
  • 3 strips bacon, cooked til almost crispy, roughly chopped
  • 2-3 tablespoons chopped green onions
  • ⅓ cup reduced fat mayo
  • 3 tablespoons dijon mustard
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon cracked black pepper, or to taste
  • juice of ¼ lemon (about 2-3 teaspoons fresh lemon juice)
  • optional: ½ teaspoon garlic powder, ¼ teaspoon smoked paprika
  • sliced bread or croissant, for serving
  1. In a large bowl combine eggs, avocado, bacon, mayo, dijon mustard, and seasonings and stir to combine.
  2. Spread egg mixture generously on bread or croissant and serve as a sandwich OR serve rolled in a soft flour tortilla as a wrap.


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oooh…this one looks so good and what a satisfying meal it will be! -Laurel

Trying to do low carb right now, so I would do the egg salad mixture, minus the bread and put it on lettuce for a wrap. Yum. I think I have everything to make this for lunch tomorrow.

Not a fan of avocado, but thinking about it now, mixing avocado with bacon seems like a good combo. The flavors could blend in very well, gonna give it a try!

I’ve been trying to think of ways to mix up my egg salad, and this looks PERFECT. Will definitely be making. Thanks for the inspiration!


This egg salad was very easy to make. It was delicious.

It looks really good!! Thank you for the recipe! Gonna try it sometimes soon.

how do you eat it? cold? hot? is it good for a few days in the refrigerator?

    Cold or at room temperature and it stays good for a day or so in the fridge if you cover it really tightly so the avocados don’t go brown.


    Yay! SO excited to hear that you loved this recipe! It’s been one of my favorite things to make for lunch lately!