Loaded Egg Salad with Bacon and Cheese
Whether you are looking for a light low-carb lunch or something a little more filling and hearty, Loaded Egg Salad with Bacon and Cheese will be a fast favorite for your next lunch or snack.
Ingredients
- 5 hard boiled eggs, roughly chopped
- 5 bacon slices, cooked crisp and cut in small pieces
- 1/4 cup shredded Colby Jack or cheddar cheese
- 1 tbsp green onion slices, green parts only optional
- 3-4 tbsp mayo
- 2 tsp yellow mustard
- 1 small ripe avocado cut in small chunks
- salt and pepper to taste
Instructions
- To a medium size bowl add chopped boiled eggs along with the bacon, cheese, mayo, mustard, salt and pepper. Stir well to combine and taste for seasonings. Gently fold in avocado pieces being careful not to mash them. Serve on your favorite bread, with crackers, or eat plain with a spoon.
Notes
Tips:
- Making ahead of time. If you’re making Loaded Egg Salad ahead of time, reserve the bacon and avocado until just before serving. That way the bacon is crispy and the avocado doesn’t turn brown.
- Meal prep eggs the night before. Boiling and peeling the eggs is the most time consuming part of this recipe. Save yourself some time and precook the eggs, peel them, and keep them in the refrigerator until you’re ready to put the salad together.
- Cook bacon in the microwave for less time and mess. Place bacon slices on a large plate lined with a thick layer of paper towels. Add another layer of paper towels over the top and microwave for 5-6 minutes or until crispy.
- Use an egg slicer for fast chopping. I like to use my egg slicer to do all the chopping for me. Place 1 cooked egg in the center of the slicer and slice. Turn the egg in the opposite direction and slice again. You'll have perfectly chopped egg pieces. So fast and easy.
- Make a sandwich. The classic way to eat egg salad is between two slices of your favorite bread. Just make sure to throw in a handful of potato chips on the side for extra crunch.
- Crackers and veggies This is an easy way to enjoy egg salad plus it’s a convenient and fast way to pack a lunch. Add some egg salad in a sealed container and throw in your favorite crackers or veggies like mini peppers, celery, or carrot sticks.
- In lettuce cups. If you’re looking for a lower-carb version, adding a big scoop to a crunchy lettuce piece is super fresh and yummy.
- Eat plain. This recipe is so filling on it’s own, even a spoon can be the perfect paring with this salad.
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 531 |
| % Daily Value* | |
| Total Fat 43.4g | 56% |
| Saturated Fat 12.3g | 62% |
| Cholesterol 469mg | 156% |
| Sodium 1141mg | 50% |
| Total Carbohydrate 7.9g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2.6g | |
| Protein 28.3g | |
| Vitamin D 40mcg | 201% |
| Calcium 167mg | 13% |
| Iron 2mg | 13% |
| Potassium 384mg | 8% |