Avocado Egg Salad Recipe

Name: Avocado Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 hard-cooked eggs, chopped; 4 slices bacon, crisp-cooked, drained and crumbled; 1 Tbsp. finely chopped green onion; 2 large avocados, halved and seeded; lemon juice; 2 Tbsp. mayonnaise or salad dressing; 2 tsp. lemon juice; 1 tsp. prepared mustard; 1/2 tsp. salt; dash of pepper; lettuce

Servings: persons

4 hard-cooked eggs, chopped
4 slices bacon, crisp-cooked, drained and crumbled
1 Tbsp. finely chopped green onion
2 large avocados, halved and seeded
lemon juice
2 Tbsp. mayonnaise or salad dressing
2 tsp. lemon juice
1 tsp. prepared mustard
1/2 tsp. salt
dash of pepper
lettuce

1
In small mixing bowl, combine eggs, bacon and onion. Carefully scoop out avocado halves, leaving firm shells; brush shells with a little lemon juice to prevent browning.
2
Mash avocado pulp.
3
In mixing bowl stir together the mayonnaise, 2 teaspoons lemon juice, mustard, salt and pepper.
4
Add mashed avocado and egg mixture; spoon avocado-egg salad mixture into avocado shells.
5
Place filled avocados on individual lettuce-lined serving plates.
6
Garnish with bacon curl, if desired.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 hard-cooked eggs, chopped, 4 slices bacon, crisp-cooked, drained and crumbled, 1 Tbsp. finely chopped green onion, 2 large avocados, halved and seeded, and more.

Yes, Avocado 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.

Avocado Egg Salad

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