You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Bacon, Avacado and Egg Salad by


4 slices thick-cut bacon
8 hard-cooked eggs, chopped
2 avocados, chopped
1/4 cup chopped fresh chives
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
kosher salt and black pepper
lettuce and buttered toast, for serving


1. Cook the bacon in a large skillet over medium-high heat, turning once, until browned, 6 to 8 minutes; crumble.

2. Combine the bacon, eggs, avocados, chives, oil, lemon juice, mayonnaise, and teaspoon each salt and pepper in a large bowl.

3. Serve the egg salad over the lettuce with the buttered toast on the side.

Tip - Turn this into a sandwich by serving on crunchy whole-grain bread.

Back to Top