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
- 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 information is automatically calculated, so should only be used as an approximation.