We can’t get enough of these bacon avocado egg salad sandwiches — they turn an ordinary lunch into something fresh, flavorful, and satisfying. Creamy avocado, tender chopped eggs, and crisp bacon combine to create a simple yet indulgent salad that works perfectly on bread, crackers, or served over greens for a low-carb option.
Bacon Avocado Egg Salad Recipe
This version builds on a classic avocado egg salad by adding crispy bacon for extra crunch and smoky flavor. The recipe is quick to make, easy to customize, and fits well into low-carb or keto meal plans when served without bread. The balance of textures — creamy avocado and egg contrasted with salty bacon — makes every bite memorable.
Watch our Bacon Avocado Egg Salad Recipe
Keto Egg Salad
If you want a hearty, flavorful lunch that won’t feel repetitive, this bacon avocado egg salad is a great choice. Prepare it the night before for an easy grab-and-go meal; if making further ahead, add the avocado just before serving to reduce browning. The recipe scales easily, and small adjustments to the herbs, spices, and acidity let you tailor it to your taste. Below are notes, ingredients, and step-by-step instructions to make this salad at home.
This recipe was originally published in 2018 and updated in 2019 with a video version. It was first posted in 2017 and republished later with visual updates.
Bacon-Avocado Egg Salad
Yield: 6 servings
Prep Time: 15 mins
Total Time: 15 mins
For easy-to-peel hard boiled eggs, use your preferred method for perfect eggs every time. This salad blends well with different herbs; parsley and cilantro both work nicely.
Ingredients
- 5–6 slices bacon, cooked and cut into bite-sized pieces
- 7–8 hard boiled eggs, chopped
- 1/4 cup mayonnaise (about 60 g)
- 1 teaspoon lemon or lime juice (about 5 ml)
- 2 tablespoons minced parsley or cilantro (about 30 ml)
- 1 teaspoon kosher salt, or to taste
- Fresh cracked black pepper, to taste
- 1 teaspoon yellow mustard
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon smoked paprika (optional)
- 1 ripe avocado, medium-large, chopped small
Instructions
- In a bowl, combine the cooked bacon pieces, chopped hard boiled eggs, mayonnaise, lemon or lime juice, minced parsley or cilantro, salt, pepper, mustard, and any optional spices such as cumin or smoked paprika. Gently mix until ingredients are well combined.
- Add the chopped avocado and fold it into the egg mixture. Mash the avocado to your desired consistency — leave larger chunks for more texture or mash more thoroughly for a creamier salad.
- Serve the salad on bread or in a sandwich, spoon it onto crackers, or enjoy it over a bed of lettuce for a gluten-free or keto-friendly meal.
Notes & Tips
– To keep avocado from browning when storing leftovers, mix in a little extra lemon or lime juice and press plastic wrap directly onto the surface before refrigerating. Add fresh avocado if preparing the egg salad well in advance for the best texture and color.
– For crisp bacon, bake in the oven on a sheet pan until evenly browned, then drain on paper towels and chop when cool. This method reduces splatter and yields consistent results.
– Swap herbs: if you prefer a brighter, citrus-forward flavor, use cilantro. For a milder, more classic profile, use parsley. Both pair well with the smoky bacon.
– Make it a meal: pile the salad onto whole grain bread with lettuce and tomato, or wrap it in a large lettuce leaf for a lighter option. It also makes a tasty filling for stuffed avocados or tomato cups.
Nutrition Information per Serving
Calories: 232 kcal; Carbohydrates: 1 g; Protein: 9 g; Fat: 20 g; Saturated Fat: 5 g; Cholesterol: 233 mg; Sodium: 651 mg; Potassium: 117 mg; Vitamin A: 500 IU; Vitamin C: 2.1 mg; Calcium: 31 mg; Iron: 1 mg.
Course: Appetizer, Salad, Sandwiches, Snack
Cuisine: American
Calories: 232 per serving
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This recipe has been published and updated over the years to include improved video and helpful tips. It’s simple to prepare, easy to scale, and a reliable option for lunches, potlucks, or light dinners.