Avocado egg salad makes for a delicious lunch or light supper. Made with fresh avocados drizzled with bacon vinaigrette and topped with egg salad.
If you love egg salad as much as I do and also love avocados, then this recipe has your name all over it! If you are already planning ways to use those eggs from this year’s Easter festivities, then this is definitely a recipe you’ll want to give a try!
Egg salad makes one of my favorite things to make and eat in the whole wide world. I think I inherited that love affair right from my Grandmother and my Mama, even though Mama later became sensitive to eggs and can’t enjoy it anymore. So, whenever I know she won’t catch me scarfing down one of her absolute favorite things in all the land, I quickly whip up a batch of egg salad and devour it!
The other day, I wanted just a little something extra to go with my egg salad and I thought of avocados. The combination of egg and avocado is sheer perfection, so I knew it would be delicious!
I drizzled a bit of my bacon vinaigrette over the avocado and then piled on the egg salad. Oh my goodness. Absolutely amazing!
Here’s my avocado egg salad recipe with bacon vinaigrette. You are going to love it!
- Place avocado halves on a plate or serving platter. Drizzle warm bacon vinaigrette on top of the avocado. Spoon egg salad on top of avocado, salt and pepper to taste, and serve immediately.