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Bacon Avocado Egg Salad | lecremedelacrumb.com

Avocado Egg Salad

A creamy classic gets a twist in this avocado egg salad! This easy, family favorite is SO tasty, it will be your go-to egg salad recipe.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 289kcal
Author Tiffany


  • 8 hard boiled eggs roughly chopped
  • 1 avocado diced
  • 3 strips bacon cooked til almost crispy, roughly chopped
  • 2-3 tablespoons chopped green onions
  • 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


  • 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