Bacon and Egg Salad
Lunch · American
Crispy bacon and tender hard-boiled eggs bound in creamy mayo, served over greens with avocado and tomato for a classic deli salad that always satisfies.
Recipe code 2DSVDC · enter it in Anychef
Ingredients
- 8 strips bacon
- 6 eggs
- 8 cups lettuce
- 2 avocados
- 1 cup cherry tomatoes
- 0.5 cup mayonnaise
- 1 tbsp lemon juice
- Salt and black pepper
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Save this recipeInstructions
- Step 1 of 6
Fry bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels and crumble.
- Step 2 of 6
Boil eggs in salted water for 10 minutes, then transfer to ice water for 2 minutes. Peel and quarter.
- Step 3 of 6
Mix crumbled bacon and hard-boiled eggs in a bowl. Fold in mayonnaise and lemon juice. Season with salt and pepper.
- Step 4 of 6
Slice avocados and halve cherry tomatoes.
- Step 5 of 6
Arrange lettuce on plates and top with bacon-egg salad, avocado, and tomatoes.
- Step 6 of 6
Serve immediately or cover and refrigerate for up to 2 hours.
