Egg Salad Sandwich with Bacon and Avocado Recipe

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!

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Egg Salad Sandwich with Bacon and Avocado Recipe

Robyn Stone

5 from 2 votes

Egg salad makes a great quick-fix lunch or supper. This egg salad sandwich with bacon and avocado recipe will quickly become a favorite!

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

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

Calories: 476kcal | Carbohydrates: 30g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 335mg | Sodium: 609mg | Potassium: 367mg | Fiber: 3g | Sugar: 8g | Vitamin A: 863IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg

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

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Enjoy!
Robyn xoxo