An egg salad sandwich with bacon and avocado. Could there possibly be a better combination? I think not.
I hate to tell you guys this, but this was my lunch and I loved it so much that I made them again for supper.
My poor family. I know they wish I wouldn’t find a favorite recipe and then cook it over and over.
Luckily for them, I also had thrown a roast in the slow cooker so they happily had other arrangements for their supper.
I promise you though, I could easily eat this combination every day and be a very happy girl.
It only took a few minutes to throw it all together, too. You see, I keep a zip top bag of boiled eggs in my refrigerator so they are ready for salads and sandwiches or just as a great little snack in the afternoons. Some days, I’ll just add a bit of salt and pepper to an egg and call it lunch!
Other days, I toss a few into the bowl of my Kitchenaid, fit it with the paddle attachment, add a bit of mayo and then let my stand mixer work its magic. I surely could do the same with a fork and a bowl, but since my Kitchenaid does it so well, I hate to deprive it the opportunity to give me a hand! Heh!
Add a few slices of fresh avocado and some bacon and you’ve got a meal! You can use whatever bread you prefer, but since Little Buddy has a thing for croissants from our local deli, I decided to use a croissant for these babies!
So, here’s my recipe for my egg salad sandwich with bacon and avocado. I think you’ll love it as much as I do!
Egg Salad Sandwich with Bacon and Avocado Recipe
Ingredients
- 6 hard cooked eggs
- 1/4 cup mayonnaise
- salt and pepper, to taste
- 4 croissants, halved
- 1/2 avocado, sliced
- 6 slices cooked bacon
Instructions
- Place eggs into a large bowl or the bowl of your stand mixer and mash with a fork or using the paddle attachment of your stand mixer. Add mayonnaise and mix together until well-combined and eggs are light and fluffy. Add salt and ground black pepper to taste.
- Assemble sandwiches by spreading egg salad onto one half of croissant, topping with bacon and avocado slices. Top with remaining half of croissant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xoxo
that first photo is so stunning. i just want to eat my screen. it looks SO good, Robyn!! i want some 🙂
I haven’t had egg salad in uhm probably decades! lol This sounds perfect!
This has all the right things going on
Oh my gosh, Robyn!! This looks perfect!! Want one now!! 🙂
Haha I don’t feel sorry for your family one bit because this recipe looks delicious. I love how simple it is to prepare. And the addition of avocado sounds amazing! Keeping this recipe in mind when I need a quick lunch or dinner idea!
This is my kind of egg salad. Sounds incredible, Robyn!
Oh Robyn, this looks heavenly. I wish I could wake up to one of these each day. 🙂
I have never been a fan of egg salad, but you made it look so good! I may just have to boil up some eggs for this one this week! Looks like a great breakfast option too!
I made a big bowl of egg salad last night and never thought to use my kitchen aid mixer..Oh my…that alone made my morning. Thanks for this idea, as I will remember it for next time!
This is my favorite! I wish I could be eating that right now! I never had it on a croissant before, good idea.