This avocado egg salad BLT is the perfect spring time sandwich. Hard boiled eggs and creamy avocado pilled high on a croissant with bacon, lettuce and tomato.
Every single time I tell my dad I’m eating egg salad he go on about how he can’t stand the stuff. To be fair he hates all types of mayo salad – tuna salad, chicken salad, ham salad…he hates them all. Me? I could eat my weight in any of those! They are quick to throw together, last a few days in the fridge (which means I can make them in bulk!) and taste pretty damn good.
Who’s with me?
Since I had a ton of leftover hard boiled eggs from Easter.
Ok. This is a lie. I had to make hard boiled eggs for this post. True confession time – I have never ever dyed Easter eggs. We never did that as a kid and now that I’m an adult I feel like the moment has passed. Plus I can’t be the weirdo adult trying egg dying for the first time at 33 years old. It’s like that time I tried carving my first pumpkin at 28 – it was messy and gross and felt as though maybe I was just too old.
I know. I never carved pumpkins either. Or dressed up and trick or treated for Halloween. Or was allowed to believe in Santa. Basically my childhood was just me being jealous of every other child in the neighborhood.
So because most of you probably had normal childhoods that involved dying Easter eggs I assume you have lots of hard boiled eggs just sitting around waiting to be used. Thats where this recipe comes in handy. Not only is it egg salad but it’s avocado egg salad! Hello delicious!
This baby is super creamy and uses even less mayo than the traditional stuff because avocado is pretty darn creamy on its own. Then I put it on a butter croissant and topped it with baby mixed greens, sliced tomato and super crispy bacon. This sandwich screams spring and is the perfect lunch or dinner treat!
Avocado Egg Salad BLT
This avocado egg salad BLT is the perfect spring sandwich. Hard boiled eggs and creamy avocado pilled high on a croissant with bacon, lettuce and tomato.
Yield: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 5 hard boiled eggs, peeled
- 1 ripe avocado
- 1 tablespoon mayonaise
- Kosher salt and pepper, to taste
- 4 croissant rolls, cut in half
- 8 thin slices of tomato
- 8 slices crispy bacon
- Mixed baby greens
In a medium mixing bowl add hard boiled eggs, avocado, mayonnaise, kosher salt and pepper.
Mix together by hand or use a mixer to blend everything together until smooth but still slightly lumpy. The texture is a personal choice so make it how you like it.
Add equal parts egg salad to the croissant bottom and top each sandwich with 2 slices tomatoes, 2 slices bacon and a handful of baby greens. Top with croissant top and enjoy.