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This hollows out the avocado slightly and uses the scooped flesh mashed right into the egg salad, turning the empty half into an edible bowl instead of just a garnish on the side. Folding crispy crumbled bacon in at the very end keeps it from softening in the creamy dressing, so every bite still has a bit of crunch.
Prep Time
20 min
Per serving
340kcal
Calories
15g
Protein
8g
Carbs
29g
Cook Time
12 min
Servings
4 people
Difficulty
easy
Fat
6g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
Place the eggs in a pot of water, bring to a boil, then cover and remove from heat, letting them sit for 10 minutes before transferring to ice water and peeling.
Chop the peeled eggs and place them in a bowl.
Halve the avocados and carefully scoop out most of the flesh, leaving a thin border to keep the shells intact, and reserve the shells.
Mash the scooped avocado flesh lightly with a fork and add it to the chopped eggs.
Add the mayonnaise, Dijon mustard, salt, and pepper, and stir gently to combine.
Fold in the cooked, crumbled bacon.
Spoon the egg and avocado mixture back into the reserved avocado shells.
Garnish with fresh chives and an extra sprinkle of black pepper before serving.
Leave a Thin Border When Scooping the Avocado: This keeps the shell sturdy enough to hold its shape as an edible bowl once filled. Fold the Bacon In Last: Adding it at the very end keeps it from softening in the creamy dressing, preserving its crunch. Use Well Chilled Eggs: Eggs that are slightly chilled after boiling are much easier to chop cleanly than ones that are still warm.
A squeeze of lemon or lime juice brushed over the exposed edges helps slow browning, and it's best to assemble the boats close to serving time rather than far in advance.
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