Avocado and Egg Salad Recipe
This avocado and egg salad recipe is creamy, fresh, and packed with flavor in every bite. Updated with ripe avocado and crispy bacon, it takes classic egg salad to the next level while keeping it simple and wholesome. It’s an easy, protein-packed lunch that’s perfect for sandwiches, wraps, or low-carb meal prep!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Try not to overcook your eggs: You want them hard boiled, but not so hard boiled that the yolk has turned from yellow to green. I typically boil my eggs for no more than 10 minutes.
- Dice, don't mash the avocado. Many other egg salad with avocado recipes call for you to smash the avocado. For my recipe, I like there to be chunks of avocado for the texture and flavor.
- Try using homemade mayonnaise: Egg salad will only taste as good as the ingredients that are put into it. Try using homemade mayo and fresh herbs on top for an even more elevated avocado egg salad sandwich!
- Skip the mayo altogether! Adding avocado is the key to a truly scrumptious egg salad sandwich without mayo. Try mashing an additional half avocado along with the dijon and seasonings to make it extra creamy with no mayo.
- Make ahead and storage: You can definitely prep your avocado egg salad ahead of time. Keep the avocado out of the salad until you are ready to eat and then mix in the diced avocado before serving. You can store this one for up to 2 days in an airtight container. The avocado will start to oxidize and turn brown if you go any longer than that!
Nutrition
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
