Time for introductions! I’d like you to meet one of the oldest, dearest dishes in my weeknight dinner arsenal, Avocado Egg Salad Sandwiches with Bacon.
These glorious green sammies were one of the earlier meals I cooked for Ben after we were married, back when my blog was still a casual hobby, and Ben was not yet used to me asking him questions such as, “should I do tonight’s stir fry with farro or quinoa?” I believe his exact words when he saw me mixing hard-boiled eggs and bright avocado were, “Why are you doing that to my avocado?”
To instill a bit of confidence, I added bacon.
Flash forward 18+ months, and we are still eating Avocado Egg Salad Sandwiches with Bacon. Ben loved them from first bite, and they have become a regular on our dinner rotation, a spot afforded to few dishes in our house, since I’m constantly experimenting with new recipes, and Ben is the defacto guinea pig highly valued taste-tester. They are easy, healthy, and great leftover the next day if you can look past the less-than-appetizing brown hue that avocado puts on after a few minutes exposed to air.
The recipe inspiration for these Avocado Egg Salad Sandwiches with Bacon came from Maria, whose blog was one of the first I ever followed. I was drawn to it immediately, because it replaces the mayo in traditional egg salad with creamy avocado and Greek yogurt. These healthy swaps appealed instantly to my life-long, irreversible mayo aversion and desire for simple, nutritious dinner options. Plus, avocado. Enough said.
I’ve tinkered with the recipe over the years, amping up the spices a bit to suit our tastes and increasing the recipe yield to support both Ben’s appetite and my desire to have leftovers to enjoy over salad greens for lunch the next day.
The bacon was also a recipe liberty. The avocado egg salad itself has such nice flavor, the sandwiches are delightful without it, but once you’ve tried it with the bacon, it’s a bit difficult to go back.
From my weeknight table to yours, Avocado Egg Salad Sandwiches with Bacon. Enjoy!
Avocado Egg Salad Sandwiches
- 8 slices bacon cooked*
- 5 large eggs
- 2 large ripe Hass avocados
- 2 green onions, finely chopped (both white and green parts)
- 3 tablespoons plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 8 slices whole wheat sandwich bread
- Sliced tomatoes for serving
- Fresh spinach for serving
- If necessary, cook the bacon according to one of my easy methods listed below. Set aside.
- Hard boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water. Let rest a few minutes, then tap the eggs with back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut in half and discard the yolks from three whole eggs (six halves), so that you have two whole eggs and three with egg whites only. Roughly chop and place into a large mixing bowl.
- Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares. Scoop the flesh into the mixing bowl, leaving the avocado in chunks. Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl, then combine with a fork, leaving the eggs and avocado chunky.
- Toast the bread, then assemble the sandwiches with bacon, the avocado egg salad, sliced tomatoes and spinach. Enjoy immediately.
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