Avocado-Bacon Egg Salad

Prep Time
Cook Time
Ready In

"Yrs ago when my brother suggested I subscribe to the grandparentsdotcom Newsletter, I was skeptical. BUT it turns out that newsletter has been the source of some of my favorite recipes. They often present them in unique ways & this recipe is a good example. The featured food article focused on 9 different egg salad combinations that all started w/the same basic egg salad. As they presented ea new version of egg salad, they told you which ingredients to omit & which to add so you could make an entirely new egg salad. This is 1 version that particularly appealed to me (Because of the AVOCADO) & I admit that I tweaked the recipe a bit as I've been known to do. (Time does not include the time to hard-boil & cool the eggs or crisp the bacon, but ample time was allowed for ingredient prep, etc) Enjoy!"

Original recipe yields 6 servings


  • Serving Size: 1 (109.7 g)
  • Calories 167.1
  • Total Fat - 11.9 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 280.6 mg
  • Sodium - 310 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1 g
  • Protein - 10.1 g
  • Calcium - 47.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

Step 1

Place chopped eggs in a bowl. Add the next 5 ingredients & stir to combine.

Step 2

Add the bacon, avocado & red onion. Stir well to combine & chill in a storage container w/a lid for later use.

Step 3

Serve in the manner of your choice -- Mounded as the center of a salad plate, as sandwich filling or as a spread for English muffins, bagels, crackers, etc.

NOTE: The # of servings was not given, but I estimated this recipe would serve 4 as a salad course & 6 as an appy or sandwich filling

Tips & Variations

  • No special items are required.



Delicious egg salad! We really loved the addition of the bacon and red onion. The avocado was hardly noticeable, but I know that it added to the overall creaminess. My avocado was small and when I went to use it for this recipe, a good sized portion of it was brown (unusable). So, if I had used the stated amount of avocado, I'm sure it would have been more noticeable. I did add a small amount of sugar, as we like our egg salad a little bit sweeter. **Made for 2016 Football Pool**

review by:
(25 Oct 2016)


Who doesn't like some bacon and avocado in their egg salad?! They are really good in it, and I think you could add even more. I also used green onions and it worked out well. I think your portion sizes in the notes are spot on. It was great to try egg salad with these unique additions.

review by:
(26 Aug 2016)


Great egg salad! I subbed chopped green onions for the red because red onions don't agree with me! Otherwise kept the recipe the same. Loved the addition of the bacon and avocados to traditional egg salad. Thanks for sharing! Made for First Time Tag game.

review by:
(8 May 2016)