Some salads leave you hunting for a snack an hour later. Not this one. Crispy bacon, jammy hard-boiled eggs, sweet cherry tomatoes and buttery avocado turn a bowl of greens into a genuinely filling meal that still feels fresh and bright.
The trick is layering textures: the bacon gets cooked until deeply crisp so it stays crunchy against the dressing, the eggs are boiled to that just-set jammy stage, and the avocado goes in last so it never turns to mush. A quick Dijon vinaigrette ties it all together with a little tang.
It is a 25-minute, one-skillet salad that works as a weeknight dinner, a meal-prep lunch, or the dish you bring to a brunch table. Everything is pantry-friendly, and the whole thing comes together while the eggs boil.
Why You'll Love This Recipe
About the Ingredients
8 large eggs
Use eggs straight from the fridge for easier peeling. If you are out of eggs, firm tofu cubes or grilled chicken can stand in, but the jammy yolk is the point here.
8 slices thick-cut bacon (about 12 oz / 340g)
Thick-cut bacon gives better crunch and less shrinkage. Turkey bacon works as a lighter swap, though it cooks faster, so start checking at 8 minutes.
2 cups (300g) cherry or grape tomatoes, halved
Halve them so they release juice into the dressing. Out of cherry tomatoes? Use 3 medium Roma tomatoes cut into wedges and drain the excess liquid.
2 large ripe avocados, diced
Look for avocados that yield slightly to a gentle squeeze. If yours are underripe, seal them in a paper bag with a banana for a day.
6 cups (150g) mixed salad greens, packed
Spring mix or baby spinach both work. Arugula adds a peppery bite that cuts the richness nicely if you want more punch.
3 tbsp extra-virgin olive oil
A fruity olive oil makes the dressing. Avocado oil is a fine neutral substitute if your olive oil is very strong.
1 tbsp red wine vinegar
Brightens the whole bowl. Apple cider vinegar or fresh lemon juice can replace it one-for-one.
2 tsp Dijon mustard
Emulsifies the dressing so it clings to the leaves. Yellow mustard is sharper, so use just 1 teaspoon if swapping.
1/4 tsp fine sea salt, plus more to taste
Season the dressing, not just the salad. Kosher salt works but use a slightly heaped 1/4 teaspoon since it is less dense.
1/4 tsp freshly ground black pepper
Fresh-cracked pepper blooms in the oil. If you only have pre-ground, add a pinch more.
2 tbsp thinly sliced chives or green onions
A fresh finish that lifts the richness. Thinly sliced red onion soaked in cold water for 5 minutes is a sharper alternative.
Tips & Tricks
Do not overcook the eggs
Pull them at exactly 9 minutes into an ice bath so the yolks stay jammy instead of chalky and the peels slip off cleanly.
Cook bacon in a cold pan
Starting bacon in a cold skillet renders the fat slowly and gives flat, evenly crisp strips instead of curled, burnt edges.
Dress the greens separately
Toss the leaves with dressing in a big bowl first, then top with the bacon, egg and avocado so nothing turns soggy.
Salt the avocado at the end
Season diced avocado right before serving so it stays firm and green rather than weeping into the bowl.
Pro Tips
Step-by-Step Instructions
1. Boil the eggs
Bring a large pot of water to a rolling boil, lower in the 8 eggs gently and cook for exactly 9 minutes at a steady simmer. Transfer straight to an ice bath for 5 minutes; the eggs are done when the yolk is set at the edges and still slightly soft in the center.
2. Crisp the bacon
Lay the bacon in a cold 12-inch skillet and set it over medium heat (about 350F / 175C). Cook 12 to 15 minutes, turning once, until deeply golden brown and rigid, with bubbling edges. Drain on paper towels, then crumble into 1-inch pieces, reserving 1 tablespoon of the fat.
3. Whisk the dressing
In a small bowl or jar, whisk the olive oil, red wine vinegar, Dijon, salt and pepper until glossy and thickened, about 30 seconds. Whisk in the reserved bacon fat if using; it should coat the back of a spoon.
4. Peel and quarter the eggs
Crack the chilled eggs all over on a hard surface and peel under a trickle of cold water. Cut each into quarters lengthwise; the yolks should look bright and custardy, not dry.
5. Toss the greens
Place the mixed greens in a large bowl, drizzle with about two-thirds of the dressing and toss gently with your hands until every leaf is lightly coated. Taste a leaf and add a pinch more salt if needed.
6. Assemble the salad
Scatter the halved tomatoes over the greens, then arrange the egg quarters, crumbled bacon and diced avocado on top in sections so each ingredient stays distinct. Spoon the remaining dressing over the toppings.
7. Finish and serve
Sprinkle the chives over the top, add a final crack of black pepper and serve immediately while the bacon still has crunch. The salad is best eaten within 20 minutes of assembly.
Delicious Variations
Cobb-style
Add 1/2 cup crumbled blue cheese and 1 cup shredded rotisserie chicken to turn it into a full Cobb salad.
Southwest twist
Swap the Dijon for lime juice, add 1/2 cup black beans and a pinch of cumin, and finish with cilantro.
BLT ranch version
Replace the vinaigrette with 1/3 cup ranch dressing and add 1 cup torn croutons for a crunchier, heartier bowl.
How to Store Bacon, Egg, Tomato and Avocado Salad
Refrigerator
Store undressed components separately in airtight containers for up to 3 days; keep avocado tightly wrapped with plastic pressed to the surface and add it fresh.
Freezer
Do not freeze the assembled salad. Cooked bacon can be frozen for up to 2 months, and hard-boiled eggs keep (unshelled) in the fridge for 1 week but do not freeze well.
Reheating
No reheating needed; serve cold or at room temperature. If you want warm bacon, re-crisp it in a dry skillet over medium heat for 2 to 3 minutes.
Frequently Asked Questions
Q: Can I make this bacon, egg, tomato and avocado salad ahead of time?
Yes, but prep the components separately and assemble just before serving. Boil the eggs, cook the bacon and whisk the dressing up to 3 days ahead, then toss with fresh greens and avocado at the last minute so nothing gets soggy.
Q: How many calories are in this salad?
Each serving has about 285 calories, with roughly 12g protein, 22g carbs and 9g fat. That estimate is based on six servings using the exact quantities listed, so portion size changes the numbers.
Q: Is this salad healthy and low-carb?
Yes, it is naturally low-carb and high in protein thanks to the eggs and bacon. The avocado adds heart-healthy fats, though the bacon does bring sodium, so go easy on added salt if you are watching intake.
Q: How long should I boil eggs for a salad?
Boil them for exactly 9 minutes for a jammy, just-set yolk, or 11 minutes if you prefer fully firm yolks. Always plunge them into an ice bath right after to stop the cooking.
Q: What can I use instead of bacon?
Turkey bacon, pancetta or crispy prosciutto all work well as substitutes. For a vegetarian version, skip the bacon entirely and add toasted almonds or smoked paprika chickpeas for crunch and savoriness.
Grab your skillet and pot and make this bacon, egg, tomato and avocado salad tonight. If you try it, leave a rating and tell me how you made it your own in the comments.
Bacon, Egg, Tomato and Avocado Salad
This bacon, egg, tomato and avocado salad piles crispy bacon, jammy eggs and creamy avocado over greens for a filling low-carb lunch in 25 minutes.
🧂 Ingredients
- 8 large eggs
- 8 slices thick-cut bacon (about 12 oz / 340g)
- 2 cups (300g) cherry or grape tomatoes, halved
- 2 large ripe avocados, diced
- 6 cups (150g) mixed salad greens, packed
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp thinly sliced chives or green onions
📋 Instructions
- 1Boil the eggs — Bring a large pot of water to a rolling boil, lower in the 8 eggs gently and cook for exactly 9 minutes at a steady simmer. Transfer straight to an ice bath for 5 minutes; the eggs are done when the yolk is set at the edges and still slightly soft in the center.
- 2Crisp the bacon — Lay the bacon in a cold 12-inch skillet and set it over medium heat (about 350F / 175C). Cook 12 to 15 minutes, turning once, until deeply golden brown and rigid, with bubbling edges. Drain on paper towels, then crumble into 1-inch pieces, reserving 1 tablespoon of the fat.
- 3Whisk the dressing — In a small bowl or jar, whisk the olive oil, red wine vinegar, Dijon, salt and pepper until glossy and thickened, about 30 seconds. Whisk in the reserved bacon fat if using; it should coat the back of a spoon.
- 4Peel and quarter the eggs — Crack the chilled eggs all over on a hard surface and peel under a trickle of cold water. Cut each into quarters lengthwise; the yolks should look bright and custardy, not dry.
- 5Toss the greens — Place the mixed greens in a large bowl, drizzle with about two-thirds of the dressing and toss gently with your hands until every leaf is lightly coated. Taste a leaf and add a pinch more salt if needed.
- 6Assemble the salad — Scatter the halved tomatoes over the greens, then arrange the egg quarters, crumbled bacon and diced avocado on top in sections so each ingredient stays distinct. Spoon the remaining dressing over the toppings.
- 7Finish and serve — Sprinkle the chives over the top, add a final crack of black pepper and serve immediately while the bacon still has crunch. The salad is best eaten within 20 minutes of assembly.
