Bacon. Avocado. Egg. I’d like to introduce the holy trinity of breakfast to the meal we call lunch.
Sometimes lunch is actually breakfast, sometimes lunch doesn’t even happen until 4pm and we know all to well that most of the time, my lunch happens while driving – but whenever lunch does happen, if this Bacon Avocado Egg Salad Sandwich is involved you know it’ll be a good one.
So, how many people have a dozen of creatively decorated hard boiled eggs in the refrigerator right now? How many of you don’t even like eating hard boiled eggs? For me, it’s a texture thing with the yolks, but that leaves the question – what are you going to do with them? Waste them? No! Egg salad is obviously the answer, but not your regular egg salad, something a little special.
I introduced my dad to my favourite breakfast sandwich the other day – the smashed avocado, bacon and egg open faced sandwich and I had the brainwave to put the flavors into egg salad. I’ve been meaning to make egg salad sandwiches for a while, but like many things I plan on doing (cleaning my room, watching Downton Abbey, going skiing) it didn’t happen…until now.
Bacon Avocado Egg Salad Sandwiches (serves 4-6)
Recipe by Lou
6 hard boiled eggs, chopped
6 rashers of bacon, cooked and chopped
2 avocados, mashed
2 green onions, sliced
1 tbsp lemon juice
1 tbsp mayonnaise
1 tsp black pepper
1/2 tsp Dijon mustard
1/8 tsp cayenne pepper
To hard boil the eggs, cover with cold water. Bring to a boil, reduce heat to a simmer and simmer for 15 minutes. Once finished cooking, remove from hot water and cover with cold water to stop cooking.
Mix together chopped hard boiled eggs, bacon, avocados, green onions, lemon juice, mayonnaise, black pepper, Dijon mustard and cayenne pepper in a bowl.
Serve on your favourite bread, and store in the fridge in an airtight container.
This Bacon Avocado Egg Salad Sandwich is a revelation and I highly recommend giving it a try this week.