Bacon, Avocado, And Hardboiled Egg Salad – a delicious recipe with bacon, bread, eggs, favorite vinaigrette, avocado. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook the bacon over medium heat in a skillet, preferably cast iron. Once it's crisped to your liking, remove the bacon and place on a paper towel to drain. Reserve the rendered fat. Once cooled, cut the bacon into bite-size pieces.
2
Set a large skillet over medium heat and add the reserved rendered bacon fat. Add the ciabatta and cook, stirring frequently, until the bread is nicely browned and crisped all over. Set the croutons aside.
3
Bring a pot of water to a boil. Add the eggs and reduce the heat to a simmer. Cook the eggs for 8 minutes. Using a slotted spoon, remove and place the eggs into an ice bath. When cool enough to handle, peel the eggs and cut them in half.
4
Add the mixed greens to a serving bowl and dress to your liking with your favorite vinaigrette. Add the bacon, croutons, eggs, and avocado. Serve at once.
414
kcal
Calories
31
g
Fat
1
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 pound bacon, 3 cups cubed ciabatta bread, 3 eggs, 2 handfuls mixed greens, and more.
Yes, Bacon, Avocado, And Hardboiled 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.
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