Avocado, Bacon and Egg Salad Recipe

Name: Avocado, Bacon and Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon; 2 large garlic cloves, halved; 1 head iceberg lettuce; 3 -4 avocados (depending upon size); ¼ cup celery, chopped; 12 pint cherry tomatoes, halved; 4 hard-boiled eggs, sliced; 14 lb Roquefort cheese or 14 lb gorgonzola, crumbled; 2 tablespoons chopped green onions (garnish); ½ cup salad oil; ½ cup olive oil; ¼ cup white wine vinegar; ¼ teaspoon dried basil (rub between fingers to waken flavor); ⅛ teaspoon dried thyme (rub between fingers to waken flavor); 1 teaspoon kosher salt; ¼ teaspoon fresh ground black pepper; 1 teaspoon sugar; ½ teaspoon onion powder; 1 teaspoon paprika; ½ teaspoon dry mustard; 1 large garlic clove, halved; 1 tablespoon yellow onion, grated; 1 tablespoon Worcestershire sauce

Servings: persons

3 slices bacon
2 large garlic cloves, halved
1 head iceberg lettuce
3 -4 avocados (depending upon size)
¼ cup celery, chopped
12 pint cherry tomatoes, halved
4 hard-boiled eggs, sliced
14 lb Roquefort cheese or 14 lb gorgonzola, crumbled
2 tablespoons chopped green onions (garnish)
½ cup salad oil
½ cup olive oil
¼ cup white wine vinegar
¼ teaspoon dried basil (rub between fingers to waken flavor)
⅛ teaspoon dried thyme (rub between fingers to waken flavor)
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 teaspoon sugar
½ teaspoon onion powder
1 teaspoon paprika
½ teaspoon dry mustard
1 large garlic clove, halved
1 tablespoon yellow onion, grated
1 tablespoon Worcestershire sauce

1
SALAD:.
2
Pan-fry the bacon until crunchy; drain and pat-dry with paper towels.
3
Crumble; set aside.
4
Rub the salad bowl with the cut garlic.
5
Chill the bowl in the frig.
6
Wash and drain the lettuce leaves; pat dry with paper towels.
7
Tear leaves into bite-size pieces; add to the chilled bowl.
8
To the lettuce add the remaining salad ingredients (except the green onions); gently toss.
9
Pour the French Dressing (directions below) over the salad; gently toss while coating all the ingredients with the dressing.
10
Garnish salad with the bacon and green onions.
11
Refrigerate until ready to serve.
12
FRENCH DRESSING:.
13
To a re-sealable container add all the ingredients; shake thoroughly.
14
Refrigerate until ready to serve.
15
Remove the garlic before serving.

7395

kcal

Calories

604

Fat

Carbs

428

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 slices bacon, 2 large garlic cloves, halved, 1 head iceberg lettuce, 3 -4 avocados (depending upon size), and more.

Yes, Avocado, Bacon and Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Avocado, Bacon and Egg Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions