why make this recipe
This salad is quick, healthy, and full of good fats and protein. It uses avocado instead of all mayo, so it feels fresh. You can make it fast for lunch, a light dinner, or a snack. Kids and adults both like the simple taste.
introduction
Avocado Egg Salad With Chicken & Bacon mixes creamy avocado, chopped eggs, shredded chicken, and crispy bacon. It is easy to make and needs few ingredients. You get a mix of textures and flavors in one bowl.
how to make Avocado Egg Salad With Chicken & Bacon
- Peel and mash the ripe avocados in a mixing bowl until smooth.
- Chop the hard-boiled eggs and add them to the mashed avocado.
- Add the shredded cooked chicken and the chopped cooked bacon.
- Stir in mayonnaise and lemon juice until all is mixed well.
- Taste and add salt and pepper as needed.
- Serve right away or chill before serving.
Ingredients :
- 2 ripe avocados
- 2 hard-boiled eggs
- 1 cup cooked chicken, shredded
- 4 slices cooked bacon, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Directions :
In a mixing bowl, mash the avocados until smooth. Chop the hard-boiled eggs and add them to the bowl. Add the shredded chicken, chopped bacon, mayonnaise, and lemon juice. Stir until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate for up to 3 days. Garnish with fresh herbs if desired.
how to serve Avocado Egg Salad With Chicken & Bacon
- Serve on whole grain bread, toast, or in a wrap.
- Spoon over a bed of lettuce or mixed greens.
- Use as a filling for avocado halves or tomato cups.
- Top with extra herbs or a sprinkle of paprika for color.
how to store Avocado Egg Salad With Chicken & Bacon
- Keep in an airtight container in the fridge.
- Use within 3 days for best taste and safety.
- To slow browning, press plastic wrap onto the surface before sealing.
- Do not freeze — the texture will change after thawing.
tips to make Avocado Egg Salad With Chicken & Bacon
- Use ripe but firm avocados so the salad stays creamy, not runny.
- Cool the chicken and eggs before adding to keep the salad fresh longer.
- Cook bacon until crisp for better texture.
- Adjust mayo and lemon to get the texture and tang you like.
- Add garlic powder or a small chopped shallot for more flavor.
variation (if any)
- Make it lighter: use Greek yogurt instead of some or all mayo.
- Add crunch: fold in chopped celery or bell pepper.
- Make it spicy: add a dash of hot sauce or chopped jalapeño.
- Make it herb-forward: add dill, parsley, or chives.
FAQs
Q: Can I use canned chicken?
A: Yes. Drain it well and break it into pieces before adding.
Q: Will the salad turn brown because of the avocado?
A: It may darken a little. Press plastic wrap on the surface or add extra lemon juice to slow browning.
Q: Can I make this ahead for a picnic?
A: Yes. Keep it chilled and use within 3 days. Pack it in a cooler if you will be out for several hours.
Q: Is this recipe low carb?
A: Yes. It is low in carbs if you skip bread or wraps.
Q: Can I skip the bacon?
A: Yes. The salad still tastes good without bacon. You can add nuts for crunch instead.
Conclusion
For a similar idea with extra tips and a close variation, see this recipe: Avocado Chicken Egg Salad | Diethood.
Print
Avocado Egg Salad With Chicken & Bacon
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and healthy salad that combines creamy avocado, hard-boiled eggs, shredded chicken, and crispy bacon.
Ingredients
- 2 ripe avocados
- 2 hard-boiled eggs
- 1 cup cooked chicken, shredded
- 4 slices cooked bacon, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Peel and mash the ripe avocados in a mixing bowl until smooth.
- Chop the hard-boiled eggs and add them to the mashed avocado.
- Add the shredded cooked chicken and the chopped cooked bacon.
- Stir in mayonnaise and lemon juice until all is mixed well.
- Taste and add salt and pepper as needed.
- Serve right away or chill before serving.
Notes
Use ripe but firm avocados for a creamy texture. Cool chicken and eggs before mixing for freshness. The salad can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 130mg
Keywords: avocado egg salad, chicken salad, healthy salad, quick lunch, fresh recipe