Mix chopped egg, crunchy celery, creamy avocado, and tart dill pickle with yogurt, mayo, mustard, spices, and lemon juice. Wrap it all in a big lettuce leaf, with a finishing touch of crumbled bacon and a dash of dill. It makes a fantastic lunch on a hot summer day!

egg, avocado, and bacon? what could be better than that? Nothing, I say

I have a quick and delicious recipe for you today. I decided to take boring, old egg salad and jazz it up a little bit. If you like to look at food on Pinterest like I do, you have probably seen some recipes for egg salad with avocado, which has always sounded completely delicious to me!

This recipe is super simple, especially if you have boiled eggs already prepared in your fridge, like I usually do ( see my Weekly Food Prep post).

Do you want to see all my low carb and gluten free recipes in one post? Here ya go: Best Gluten Free Low Carb Recipes You Should Try.

Avocado Egg Salad with Bacon

Print Recipe

Flavor up basic egg salad with avocado and turkey bacon, and keep the calories low by using egg whites and serving in a lettuce wrap. This recipe is perfect for a light lunch.

Author: Kristie @ Beneficial Bento
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 servings

Ingredients

Scale

3 boiled egg whites
½ medium avocado
1 teaspoon lemon juice
1 stalk celery
1 tablespoon finely chopped dill pickle
1 tablespoon greek yogurt
1 tablespoon light mayo
1 teaspoon mustard
¼ teaspoon seasoned salt
salt and pepper to taste
¼ teaspoon dried dill
1 pieces or 2 chopped and cooked turkey bacon
2 leaves large leafy lettuce ( optional)

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Instructions

Chop the egg whites and celery as desired, and put in a medium sized bowl.
Peel, pit, and dice the avocado. Add it to the bowl.
Add lemon juice, pickle, yogurt, mayo, mustard, seasoned salt, salt and pepper. Toss well to coat.
Finish by sprinkling with dill and chopped bacon.
Serve in 2 lettuce leaves, if desired.