Loaded Avocado Egg Salad

Switch up your classic egg salad for this Loaded Avocado Egg Salad! It’s the perfect side for your brunch table or a tasty packed lunch for your weekday!

Prep: 30 minCook: 10 minTotal: 40 min
Servings: 4 1x


  • 6 eggs
  • 1 ripe avocado
  • 1/4 cup dried cranberries
  • 4 slices bacon, cooked and cut into bits
  • 1/3 cup red onion, finely chopped
  • 2 tablespoons mayo (optional or use avocado oil mayo!)
  • 1 tablespoon chives, chopped
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground pepper


  1. Place the eggs in a pot filled with water and bring to a boil.
  2. Boil for 8 minutes and then drain.
  3. Place the eggs right into a bowl filled with cold water and ice.
  4. Keep the eggs chilled in the fridge until you’re ready to make your salad.
  5. Peel the eggs and use a knife or egg cutter to cut the eggs into small cubes.
  6. Place them in a large bowl along with the avocado, dried cranberries, cut bacon, red onion, chives, mayo (if using), salt and pepper.
  7. Use two butter knifes to criss-cross cut the avocado and mix up the ingredients.
  8. Use a rubber spatula to fold everything together.
  9. Scoop the salad onto your toast, your salad, or just into a small bowl.
  10. Top with additional chopped chives and enjoy!
© The Toasted Pine Nut