Creamy Bacon Avocado Egg Salad

A fast and satisfying creamy bacon avocado egg salad that's perfect for packed lunches or light dinners.

Prep Time 15

Cook Time 8

Total Time 23

Serving Size servings

6 large hard-boiled eggs, peeled and chopped Best if room-temperature when mixing.
1 large ripe avocado, diced Add last to preserve cubes.
4 slices bacon, cooked until crispy and crumbled Crisp in skillet for best texture.
3 tablespoons mayonnaise (or Greek yogurt for a lighter version) Swap for a lighter option.
1 teaspoon Dijon mustard
1 teaspoon lemon juice (freshly squeezed preferred) For brightness.
2 stalks green onions, finely chopped
Salt and black pepper to taste

Heat a skillet over medium. Fry bacon for 6–8 minutes until crispy. Drain on paper towels and crumble once cool.
Peel hard-boiled eggs and chop into bite-size chunks. Place in a mixing bowl.
Halve, pit, and scoop out the avocado. Dice into small cubes and add to the bowl with the eggs.
Whisk mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth.
Pour dressing over eggs and avocado. Add crumbled bacon and green onions. Gently fold to combine, keeping avocado pieces intact.
Taste, then add salt and pepper as needed. Refrigerate for 15–20 minutes if time allows to let flavors meld.

Store in an airtight container for up to 24–48 hours. For best texture, consume sooner. This salad isn't meant to be reheated.