Quick Overview
This salad mixes ripe avocado, chopped eggs, cooked chicken, and bacon. It is creamy, filling, and full of fresh flavor. You can eat it on lettuce or in a sandwich.
introduction
This Avocado Egg Salad With Chicken & Bacon is easy and quick. You mash avocado, add chopped eggs, shredded chicken, and crumbled bacon. A bit of mayo and Dijon mustard make it creamy and tasty. It works as a light lunch or a fast dinner.
why make this recipe
- It is fast to make with simple ingredients.
- It gives good protein from eggs and chicken.
- The avocado adds healthy fats and a creamy texture.
- It is flexible: serve it on bread, in lettuce, or with crackers.
how to make Avocado Egg Salad With Chicken & Bacon
- Mash the ripe avocados in a bowl until smooth.
- Chop the hard-boiled eggs and add them to the avocado.
- Stir in the shredded chicken and crumbled bacon.
- Add mayonnaise and Dijon mustard. Mix gently.
- Taste and add salt and pepper as needed.
- If you like, stir in chopped chives or green onions for extra flavor.
- Serve right away or chill for a short time before serving.
Ingredients :
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 cup cooked chicken, shredded
- 4 strips of cooked bacon, crumbled
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh chives or green onions (optional)
Directions :
In a medium bowl, mash the avocados until smooth. Chop the hard-boiled eggs and add them to the mashed avocado. Stir in the shredded chicken and crumbled bacon. Mix in the mayonnaise, Dijon mustard, salt, and pepper. Adjust seasonings as needed. If desired, stir in chopped chives or green onions. Serve on lettuce leaves or as a sandwich filling.
how to serve Avocado Egg Salad With Chicken & Bacon
- Spoon it onto lettuce leaves for a low-carb meal.
- Spread it between slices of bread for a sandwich.
- Serve with crackers or on a toasted bagel.
- Add sliced tomato or cucumber on the side.
how to store Avocado Egg Salad With Chicken & Bacon
- Store in an airtight container in the fridge.
- Eat within 2 days for best freshness.
- To slow browning of the avocado, press plastic wrap on the salad surface before sealing.
tips to make Avocado Egg Salad With Chicken & Bacon
- Use ripe but firm avocados for best texture.
- Chop eggs into small pieces for even mixing.
- Cool cooked chicken before adding to keep salad fresh.
- Taste and add salt and pepper slowly — mustard adds some bite.
- If you need more creaminess, add a little extra mayonnaise.
variation (if any)
- Swap bacon for turkey bacon for a lighter version.
- Use Greek yogurt instead of mayonnaise for tang and less fat.
- Add diced celery for crunch.
- Mix in a squeeze of lemon or lime juice for brightness.
FAQs
Q: Can I make this ahead?
A: You can make it a few hours ahead. Keep it covered in the fridge and eat within 24–48 hours.
Q: Can I use canned chicken?
A: Yes. Drain it well and flake it before mixing.
Q: How do I keep the avocado from turning brown?
A: Press plastic wrap on the salad surface, or add a little lemon or lime juice.
Q: Is this recipe low carb?
A: Yes. Serve it on lettuce or eat it alone to keep carbs low.
Conclusion
For another simple take on a similar salad, see this recipe: Avocado Chicken Egg Salad | Diethood.
Print
Avocado Egg Salad With Chicken & Bacon
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy and filling salad with ripe avocado, chopped eggs, cooked chicken, and bacon, perfect for a light lunch or fast dinner.
Ingredients
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 cup cooked chicken, shredded
- 4 strips of cooked bacon, crumbled
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh chives or green onions (optional)
Instructions
- Mash the ripe avocados in a bowl until smooth.
- Chop the hard-boiled eggs and add them to the avocado.
- Stir in the shredded chicken and crumbled bacon.
- Add mayonnaise and Dijon mustard. Mix gently.
- Taste and add salt and pepper as needed.
- If desired, stir in chopped chives or green onions for extra flavor.
- Serve right away or chill for a short time before serving.
Notes
Store in an airtight container in the fridge and consume within 2 days for best freshness. To prevent browning, press plastic wrap onto the salad surface before sealing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 200mg
Keywords: Avocado, Egg Salad, Chicken, Bacon, Quick Meal, Healthy Salad