Avocado, bacon and egg salad
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret to this salad lies in perfectly cooked bacon – fry it until crisp but not burnt. Eggs should be hard-boiled and cooled, while the avocado must be ripe yet firm enough to hold its shape when diced. You can go with classic mayo or a lighter sour cream dressing with lemon juice and herbs – both add brightness and depth.
Prepare Eggs and Bacon
Hard-boil the eggs: place in boiling water and cook for 10–12 minutes, then cool under cold water and peel. Dice them. Fry 6 bacon slices in a dry pan until crisp, drain on paper towels, cool, and chop into small pieces.
Dice the Avocado
Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and dice into medium chunks. Sprinkle with lemon juice to prevent browning.
Make the Dressing
In a small bowl, combine mayonnaise (60 g / about ¼ cup) or your alternative dressing (sour cream + lemon juice + salt + pepper). Stir in finely chopped green onion or dill if desired.
Toss the Salad
In a salad bowl, gently mix together the diced eggs, avocado, bacon, and dressing. Carefully fold to avoid crushing the avocado chunks. Season with salt and pepper to taste.
Serve
Plate the salad and garnish with extra herbs or a few bacon crumbles. Enjoy as a main dish or pile onto toast for a delicious sandwich filling.
CHEF'S TIP
Pick the Perfect Avocado
Look for an avocado that yields slightly to gentle pressure – ripe but not mushy. Dark skin is a good sign, but always check firmness.
Fry Bacon Until Crisp
Cook bacon over medium heat until golden and crispy. Drain on paper towels to remove excess grease before chopping.
Boil Eggs Perfectly
Place eggs in boiling water and cook for 10–12 minutes. Transfer to an ice bath immediately – this makes peeling easier and keeps the yolk bright yellow.
Add Fresh Herbs for a Kick
Finely chopped green onions or fresh dill add a wonderful freshness. Feel free to experiment with parsley or chives for extra flavor.
SUBSTITUTIONS
Add your taste
- Swap Mayo for Sour Cream Dressing Mix 40 g (about 3 tbsp) sour cream with 1 tsp lemon juice, salt, and pepper. This makes a lighter, tangier dressing that brightens the salad.
- Add Tomatoes or Cucumber For extra juiciness, add diced cherry tomatoes or fresh cucumber – they balance the richness with a refreshing crunch.
- Replace Bacon with Chicken or Shrimp If you don't eat pork, use pan-seared chicken breast or shrimp – the salad stays hearty but takes on a milder, more delicate flavor.
- Vegan Version Omit eggs and bacon, use smoked tofu with paprika, and vegan mayo. The taste will differ, but it's still a satisfying option.
HOW TO STORE
How to Store Avocado, Bacon & Egg Salad
Best served fresh, as avocado turns brown quickly. If you must store, keep in an airtight container in the fridge for up to 1 day. Squeeze lemon juice over the avocado before mixing to slow oxidation. Freezing is not recommended – texture of avocado and eggs will suffer greatly.
GOOD TO KNOW