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!
- 6 hard cooked eggs
- ¼ cup mayonnaise
- salt and ground black pepper, to taste
- 4 croissants, halved
- ½ avocado, sliced
- 6 slices cooked bacon
- 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.