I recently had a reader request for more salad and wrap type lunch recipes. I then remembered this awesome recipe I put up on the blog AGES ago, but took down because it needed some major photo revamping.
So last Sunday after this photo shoot, lunch was served!
I don’t know why I ever stopped making his recipe, since it involves two of my all-time favorite foods – avocado and egg. I’d venture to say it revolves around hard boiling eggs, because sometimes I get lazy. And sometimes I eat all the eggs for breakfast before we can hard boil them.
And then sometimes I try to crack hard boiled eggs and get upset because I can’t scramble them. #truestory
In any case, it’s been at least two years since I’ve made this avocado egg salad. It is possible to food prep this too, although I wouldn’t advise making a week’s worth of it at a time like we do for our normal lunch rotation. It doesn’t keep quite as well as the regular sloppy joe/green bean/rice combo – for obvious reasons. There’s a couple tricks you can use to keep the avocado in the salad from browning. The first is to keep the avocado seed with it. The second is to layer the top with foil so it doesn’t they exposed to air. Typically, I do the latter.
Sooooome people put lime or lemon juice in their guacamole to prevent browning, too. Honestly, though, I don’t like guac with any citrus in it. Like when restaurants serve a huge pile of guac but it tastes like a lime slice…. I gringe. And then get sad about that, too.
This avocado egg salad is really just a great excuse to eat eggs all day long. I mean…as if I needed one. Y’all know how I feel about eggs. Especially when you put bacon on top!
Need to know how to hard-boil an egg? Check it out.
1. Add eggs to a saucepan, covered with water one inch over the top.
2. Place saucepan on high heat. Bring to a boil.
3. Once water is boiling, let boil for 11-12 minutes.
4. Remove from burner, and run cool water into pan until water is no longer hot.
5. Let cool in water 30 minutes, then dry off and let cool to room temp.
Make it Paleo: Replace the Greek yogurt with paleo mayo, or skip it all together.
Avocado Egg Salad with Bacon Crumbles
Yield 2 servings
- 6 hard-boiled eggs
- 1 medium sized avocado
- ⅓ cup red onion, finely diced
- 2 tablespoons nonfat Greek yogurt (optional)
- 1 swirl mustard
- 1 teaspoon cilantro
- ¼ teaspoon garlic salt
- 2 strips cooked bacon
- Peel eggs. Chop three whole eggs, and the egg whites of the other three. Add to a large boil.
- Cut avocado in half, and cube the fruit on both halves. Scoop out with a spoon, and add to bowl.
- Add remaining ingredients, besides the bacon, to the bowl and mix together.
- Serve on wraps, corn tortillas, or bread with bacon crumbled on top!
Serving Size 1/2 recipe
Amount Per Serving
% Daily Value
Total Fat 23 g
Saturated Fat 5 g
Unsaturated Fat 13 g
Cholesterol 327 mg
Sodium 646 mg
Total Carbohydrates 12 g
Dietary Fiber 5 g
Sugars 2 g
Protein 22 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The best thing to serve this salad on would be homemade tortillas. Because I’m biased and they’re usually the only salad-worthy carb we have in the house. I used to buy whole wheat pitas all the time, but most of the processed whole grains (besides pasta) seem to be a thing of the past around here! Corn tortillas on the other hand are purchased at Costco on the reg.
I never thought I’d say this, but I don’t really miss eating bread! Except now that I think about it, most of what I order when out to eat are sandwiches. Maybe they just taste better on such ‘special occasions.’ 🙂