Egg Salad with Bacon and Avocado on Whole Wheat Bread

This easy egg salad sandwich is made with hard-boiled eggs, bacon, avocado and mayonnaise on whole wheat bread for a delicious lunch or snack that’s ready in just 15 minutes! It’s packed with protein and healthy fats for a satisfying meal that will keep you full for hours!

Cooking Equipment:

Knife, cutting board, medium bowl, toaster or oven/toaster oven (optional)

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Egg Salad, Bacon, Avocado, Whole Wheat Bread

Meal:

Main Course

Cooking Method:

Toasting/Mixing

Dietary Restrictions:

Gluten-free (if using gluten-free bread)

Servings:

Ingredients:

2 slices of whole wheat bread

2 large eggs, hard

boiled and diced

2 strips of bacon, cooked and crumbled

½ avocado, diced

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

Salt and pepper to taste

Cooking Instructions:

Toast the two slices of whole wheat bread. Set aside.

In a medium bowl, combine the diced eggs, crumbled bacon, diced avocado, mayonnaise and Dijon mustard. Mix until everything is evenly combined. Season with salt and pepper to taste.

Spread the egg salad mixture onto one slice of toast and top with the other slice of toast to make a sandwich. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition:

Calories – 590 kcal; Fat – 33 g; Carbohydrates – 44 g; Protein – 28 g; Sodium – 645 mg; Cholesterol – 370 mg

Rating:

Did You Know?

The first American cookbook, “American Cookery,” was published in by Amelia Simmons.