Bacon And Avocado Egg Salad

If you’re at all like me or my kids, you love anything with bacon, eggs, and avocado in it. In our home, at least one meal a day is a giant salad.

My salad tastes are fairly broad, my rules simple. Put down a bed of greens, toss in whatever seasonal fruits & vegetables you’ve got at hand, add some nuts or seeds, and put a palm-sized portion of protein/fats in the middle of it all. That can be leftover salmon, tuna salad, chicken salad, leftover stew meat, sliced steaks, egg salad, you name it.

The key is variety. So, here’s a salad to inspire you.

The Players

  • Eggs, hard boiled & peeled
  • Enzyme-rich homemade mayonnaise
  • Reserved bacon grease to taste
  • Sea salt & Pepper to taste
  • Mixed salad greens
  • Uncured bacon, cooked & torn into bites
  • Avocados, diced
  • Tomatos, diced
  • Apples, diced
  • Chopped raw pecans
  • Raisins

The How-To

Pile eggs, a dollop of mayonnaise, bacon grease, salt & pepper together in a bowl. Using a fork & knife cut the eggs up so that they’re well mixed, but still chunky. Notice I’m not listing amounts here. That’s because salads are tricky things. You’ll need enough eggs to feed everyone who’s eating, and then you’ll add the other ingredients to taste.

If you’re like me, you don’t have a host of fried bacon & hard boiled eggs sitting in your fridge waiting to go (although I often wonder why I don’t!). So while you’re waiting on those to cook, you can dice up all your veggies, fruits, & nuts so that you can casually assemble it all when you’re bacony egg salad (pictured above) is completed.

The last step is the easiest. Pile mixed greens, egg salad, bacon, avocado, tomato, apples, pecans, and raisins on individual plates & serve. Take any remaining warm bacon grease from the pan and drizzle it over the salads to serve as the dressing.


This post is my own contribution to Fight Back Fridays. For more recipes, anecdotes, and news related to growing, finding, eating, and preparing REAL, traditional foods, go check it out!


  1. Betsy says

    OMG, that sounds absolutely divine!! It would probably be pretty good with that bacon mayonnaise, too. ūüėČ

    I think I have everything in the house except the avocados. I see lunch or dinner with this!

  2. aurelia says

    Ha! The reason we don’t have bacon and hardboiled eggs hanging about the house is because husband eats every bit of bacon that has been cooked and I can’t leave the boiled eggs alone.

    This salad looks like lunch today!

  3. says

    Wow, fabulous looking salad. Can’t wait to make it. Reminds me of cob salad, minus a few ingredients, plus a few others. Thanks for the idea. I’ll pick up some avocados and more bacon when I’m out today!

    Chef Rachel

  4. says

    I’m not normally a big salad eater. My favorite salads are chunky and loaded with lots of good stuff and this one really looks appealing – even to me :)

    Bryan – oz4caster

  5. says

    I am definitely like your kids, haha! What a great combination of flavors. Thanks for sharing the mayo recipe, too!

    Came over here from Mark’s Daily Apple. Great to find another semi low carb natural blog!

    Lauren B

  6. says

    i had a salad last night that had proscuitto, homemade croutons, and soybeans on it with a homemade red wine vinaigrette and it was to die for.


  7. chris says

    i just made some egg salad with avocado chunks all on a toasted english muffin with bacon bits and scallions to top it off. it was the best egg salad sandwich ive ever had if i do say so myself.

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