Confession time: I didn’t realize Easter was yesterday until last Thursday. Yup. I thought Easter was this upcoming Sunday. One of my friends made some casual remark about Easter and I was all “huh?” inside but wisely zipped my lips. Someone — and I can’t imagine whom the guilty culprit is — scheduled Easter on my calendar for April 12. What foolish person could have made such a rookie mistake? LOL!
So this is why I’m posting my food post today because it’s a tied to Easter, specifically leftovers. I know many families love to decorate Easter eggs, then need to figure out how to use all those tasty hard boiled eggs after the holiday.
Egg salad is an easy and delicious answer, but I wondered what we could do to bump it up a bit. Don’t get me wrong – I like egg salad simply slathered over bread, but that seemed a little boring for the glorious egg.
I had a good base egg salad sandwich from my Mom but wanted to make it a little extra special without adding a lot of work. Then it hit me, bacon and avocado. Living in California, they add avocado to almost all their sandwiches with excellent results, and it’s a great match to egg salad. And bacon — when has adding bacon ever been a bad idea? Never.
These sandwiches are a great way to use up those hard boiled eggs leftover from Easter or anytime you’re craving a delicious, simple sandwich.
Bacon Egg Salad with Avocado
- 6 hardboiled eggs roughly chopped
- 6 slices of bacon crumbled
- 1 avocado pitted and sliced and lightly salted
- 1 green onion sliced
- 1/4 cup mayo
- 1 Tablespoon lemon juice
- 1/4 teaspoon salt or to taste
- Pepper to taste
- 4 croissants
- In a medium bowl, combine mayo, lemon juice, green onion, salt and pepper together.
- Add eggs and bacon and gently stir until combined.
- Spread egg salad over croissant bottom, add a few slices of avocado, and croissant top. Serve immediately.
These delicious bacon egg salad with avocado sandwiches made a delicious and simple lunch that I loved and know you and your family will as well. Enjoy!