Bacon Avocado Egg Salad – Texas | Bacon, Hard-Boiled Eggs, Avocado, Mayo

I’ve perfected this Texas-style Bacon Avocado Egg Salad, blending smoky bacon, creamy hard-boiled eggs, and ripe avocados with mayo for a bold Southwestern twist that’s ideal for picnics or barbecues. It’s got that irresistible crunch from bacon and fresh creaminess from avocados, all tied together with a tangy kick. If you’re ready for the full scoop on history, ingredients, and easy steps, keep going for more delicious details.

History

SAVE IT

Bacon Avocado Egg Salad is a modern twist on traditional egg salads, likely originating in the United States during the mid-20th century, influenced by American culinary traditions that emphasize hearty, flavorful ingredients like bacon from British-inspired recipes and avocado from Mexican or Californian influences.

Regionally, variations abound; for instance, in the Southwest, versions might feature more avocado and lime for a fresh, tangy profile, signifying a fusion of local produce and cultural heritage, while Southern adaptations could highlight smoked bacon for added depth, reflecting barbecue traditions.

This dish is commonly served at casual gatherings like picnics, barbecues, or family lunches, where its creamy texture and savory elements make it a versatile, comforting favorite.

Ingredients

SAVE IT

– 6 large eggs: Oh, you can’t have an egg salad without these guys, can you?

They’re the creamy heart of the dish, hard-boiled to that just-right tenderness that makes everything come together.

And honestly, who doesn’t appreciate a simple ingredient that does all the heavy lifting here?

– 1/2 pound of bacon, thick-cut if you’re feeling fancy: Now, bacon’s the real crowd-pleaser in this mix, adding that smoky, irresistible crunch.

Picture it as the fun-loving friend who shows up and steals the show.

Even if it means a little grease on your hands, which, let’s face it, is half the joy of cooking something this hearty.

– 2 ripe avocados: These buttery beauties bring a fresh, creamy twist that turns ordinary into extraordinary, don’t you think?

Slice them up just right, and they’ll add that smooth texture we all crave, like nature’s own secret weapon against boring salads.

– 1/2 cup of mayonnaise: The glue that holds it all together, this stuff makes everything silky and rich.

Though if you’re watching your waistline, you might sneak in a lighter version, but hey, life’s too short for regrets over a little extra creaminess, right?

– 1 tablespoon of Dijon mustard: A tangy kick to wake up your taste buds, it’s that subtle punch that says, “Hey, this isn’t your grandma’s egg salad.”

And I’ve to admit, it’s the kind of ingredient that makes me wonder why everything isn’t a bit more zesty.

– 1/4 cup of finely chopped red onion: For that crisp bite and a hint of sharpness that cuts through the richness.

Think of it as the witty sidekick, adding personality without overwhelming the stars, because who wants a salad that’s all one note?

– 1/2 cup of diced celery: Crunchy and fresh, this adds the texture we need to keep things interesting.

Like a reliable backup dancer in the routine, stepping in to make sure the whole thing doesn’t turn into mush.

Simple, effective, and always underappreciated.

– 2 tablespoons of fresh lemon juice: A bright splash to keep the avocados from browning and the flavors popping.

It’s that easy trick that makes you feel clever, even if it’s just squeezing a fruit, you know?

– 2 tablespoons of chopped fresh herbs, like chives or dill: These little greens bring a burst of flavor that elevates the ordinary.

Imagine them as the poetic touch in a straightforward story, adding just enough flair without stealing the spotlight.

And really, what’s a salad without a dash of herbal charm?

– Salt and pepper, to taste: The unsung heroes of any recipe, sprinkling in just enough to balance it all out.

Because, let’s be honest, even the best dishes need a pinch of this dynamic duo to shine, don’t they?

Cooking Steps

SAVE IT

Let’s jump into making this Bacon Avocado Egg Salad—it’s one of those recipes that feels straightforward yet rewarding, like putting together a simple puzzle that ends up tasting amazing.

First things first, you’ll want to start with the 6 large eggs, boiling them to that perfect hard-boiled stage where the yolks are just set but not dry, which takes about 10-12 minutes in gently simmering water.

Once they’re done, drain and cool them under cold water, then peel and chop them into bite-sized pieces, because nothing beats that creamy texture when everything comes together.

Now, for the real fun—cooking the 1/2 pound of bacon until it’s crispy and golden, which you can do in a skillet over medium heat for about 8-10 minutes, flipping as needed to avoid any burnt edges.

While that’s happening, grab your 2 ripe avocados, dice them up, and toss them with the 2 tablespoons of fresh lemon juice right away to keep them from browning—it’s that little trick that makes you feel like a kitchen wizard.

In a large bowl, mix the chopped eggs, crispy bacon, 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1/4 cup of finely chopped red onion, 1/2 cup of diced celery, and 2 tablespoons of chopped fresh herbs, stirring gently until everything’s well combined but not mushy.

1. Boil the eggs: Place the 6 large eggs in a pot of cold water, bring to a boil, then simmer for 10-12 minutes; this step is key for that ideal creamy center, and who knew something so basic could make or break the dish?
2. Cook the bacon: In a skillet, fry the 1/2 pound of bacon over medium heat until crisp, about 8-10 minutes, then drain on paper towels to remove excess grease—it’s tempting to snack on a piece or two, but save some for the salad, right?
3. Assemble the salad: In a big bowl, combine the chopped eggs, bacon, avocados, and other ingredients like the mayonnaise and mustard, mixing lightly to keep the textures intact; add salt and pepper to taste at the end, because everyone’s palate is a bit different.

There you have it, a salad that’s easy to whip up and full of flavor—think of it as your go-to for a quick meal that impresses without much fuss, especially when you dress it just before serving to keep things fresh.

Tips and Variations

SAVE IT

When it comes to Bacon Avocado Egg Salad, keeping things fresh is key, so here’s a tip: store any leftovers in an airtight container in the fridge for up to 24 hours to maintain that crisp appeal, but hold off on mixing in the dressing until you’re ready to eat, because nothing ruins a good bite faster than a soggy mess that leaves you wondering why you didn’t plan ahead.

For variations, you might try swapping the bacon for smoked turkey to lighten it up a bit, or toss in some diced tomatoes for extra juiciness, all while making sure to coat those avocados in lemon juice first to ward off browning—it’s that simple trick that saves the day, almost like outsmarting a sneaky kitchen gremlin who loves to turn green things brown when you’re not looking.

Tools