Bacon Avocado Egg Salad

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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.

For more easy lunches, try Taco Salad Meal Prep and Meal Prep Greek Chicken Gyro Bowls

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 |


Bacon Avocado Egg Salad |

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.
4.75 from 8 votes
Prep Time: 15 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 15 minutes
Servings: 4 servings


  • 8 hard boiled eggs, roughly chopped
  • 1 avocado, diced
  • 3 strips bacon, cooked til almost crispy, roughly chopped
  • 2-3 tablespoons chopped green onions
  • 1/3 cup reduced fat mayo
  • 3 tablespoons dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cracked black pepper, or to taste
  • juice of 1/4 lemon (about 2-3 teaspoons fresh lemon juice)
  • optional: 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika
  • sliced bread or croissant, for serving


  • In a large bowl combine eggs, avocado, bacon, mayo, dijon mustard, and seasonings and stir to combine.
  • Spread egg mixture generously on bread or croissant and serve as a sandwich OR serve rolled in a soft flour tortilla as a wrap.


Make ahead: to make ahead, leave out the avocados and cover in airtight sontainer in fridge up to 24 hours before serving. Stir in avocados just before serving. 


Calories: 289kcal | Carbohydrates: 8g | Protein: 14g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 376mg | Sodium: 700mg | Potassium: 393mg | Fiber: 4g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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Recipe Rating


3 stars
only gave it 3 stars because 3 tbl of Dijon mustard would have been way too much! I felt it was fine with one slightly heaping tbl.

Do you have the nutritionals?

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