Avocado Bacon Jalapeno Egg Salad Recipe

I absolutely love this recipe because it combines my favorite staples—creamy avocados and crispy bacon—into one delicious, zesty egg salad. Plus, the hint of jalapeño and lime gives it a refreshing kick that keeps things exciting and makes it perfect for sharing with friends at brunch.

Bacon and avocado are my two favorite foods to pair with egg salad. In my Avocado Bacon Jalapeño Egg Salad, creamy, rich avocados blend with the delightful crunch of crispy bacon.

Six hard-boiled eggs give the salad a hearty base, while a seeded, minced jalapeño pepper adds some spicy heat to every bite. Lime juice cuts through the richness and brightens up the flavors; and the whole mixture is brought together with a dollop of mayonnaise and seasoned with salt and pepper.

Ingredients

Protein-rich, creamy, and textured eggs.

Avocados: A source of healthy fats, they impart creaminess and richness.

Bacon: Provides crispy texture and adds smoky, savory flavor.

Jalapeño: Delivers heat and spice, amplifies flavor intricacy.

Mayonnaise: A creamy binder that enhances the creaminess and richness of a dish.

Juice from a lime: Imparts zingy intensity, melds with any mouthfeel richness.

Ingredient Quantities

• 6 large eggs
• 2 ripe avocados, peeled and pitted
• 4 slices of bacon, cooked and crumbled
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• Salt, to taste
• Black pepper, to taste
• Optional: fresh cilantro for garnish

Instructions

1. Cover the eggs in a saucepan with water. Heat until boiling and then reduce the heat to a simmer. Let the eggs cook for 10 minutes. Drain the eggs and then plunge them into a bowl of ice water to stop the cooking and cool them down.

2. As the eggs cool, cook the bacon in a medium-heated skillet until it is crisp. Take the bacon and place it on a plate lined with paper towels to drain. Once it has drained, crumble the bacon and set it aside.

3. Once cooled, the eggs are peeled and chopped into small pieces.

4. In a big bowl, using a fork, mash the avocados until creamy smooth, leaving some chunks for texture.

5. To the bowl with the avocado, add the chopped, cooled eggs.

6. Combine the crumbled bacon, chopped jalapeño, mayonnaise, and lime juice in a bowl and mix together.

7. Add salt and pepper as needed to the mixture.

8. Combine all elements until they are well mixed, ensuring that the flavors are well-distributed throughout.

9. To achieve optimal results, flavor-merging requires that you cover and refrigerate the dish for a minimum of 30 minutes.

10. If desired, serve the salad garnished with fresh cilantro, and enjoy!

Equipment Needed

1. Saucepan
2. Skillet
3. Bowl (for ice water)
4. Mixing bowl (large)
5. Fork
6. Plate
7. Paper towels
8. Cutting board
9. Knife
10. Spoon or spatula (for mixing)
11. Measuring spoons
12. Refrigerator

FAQ

• Can I make this recipe ahead of time? Yes, you can make it a few hours ahead. To prevent browning, press plastic wrap directly onto the surface of the salad and store it in the refrigerator.
• How spicy is this egg salad?The heat level depends on the jalapeño. For milder heat, remove the seeds and membranes; for extra spice, keep them.
• What can I substitute for mayonnaise?Greek yogurt or sour cream can be used as a substitute for mayonnaise.
• How do I avoid overcooking the eggs?Put eggs in a saucepan, covering them completely with water. Heat until boiling. Turn off the heat, cover the pot, and let sit for 10-12 minutes. Then, cool in an ice bath.
• Can I use turkey bacon?Certainly, turkey bacon can serve as a leaner substitute.
• Is lime juice necessary?It is recommended to use lime juice in this, as it adds brightness and keeps the avocados from browning too quickly.
• Can I add more vegetables?Indeed, adding diced red onion or bell pepper can give your dish extra crunch and flavor.

Substitutions and Variations

For avocados at perfect ripeness: Achieve creaminess with Greek yogurt or blended sweet potato.
To replace bacon, use turkey bacon or smoked tempeh for a vegetarian alternative.
For jalapeño: Substitute serrano peppers for more heat, or use green bell pepper if you prefer a milder flavor.
For mayonnaise: You can use Greek yogurt or sour cream for a lighter version.
Substituting lime juice: You can substitute with lemon juice or provide a similar tanginess with apple cider vinegar.

Pro Tips

1. Eggshell Ease To make peeling the eggs easier, add a teaspoon of baking soda to the boiling water. This alters the pH, making the shells come off more smoothly.

2. Avocado Freshness To prevent the avocado from browning too quickly, add the lime juice to the mashed avocados as soon as you mash them. The acidity helps maintain the vibrant color.

3. Balanced Jalapeño Heat For more controlled heat, taste the jalapeño after chopping and adjust the amount added according to your spice preference. You can always add more, but you can’t remove it once mixed.

4. Crispier Bacon Cook the bacon strips in the oven on a baking sheet with a wire rack. This allows the fat to drip away and results in crispier bacon pieces with less mess.

5. Flavor Integration For deeper flavor, prepare the mixture a day in advance and let it sit in the refrigerator overnight. This allows the flavors to meld more thoroughly, enhancing the overall taste.