This Easy Bacon Avocado Salad with Soft-Boiled Eggs is a flavor-packed, family-approved salad that comes together in just 20 minutes. Crisp romaine, creamy avocado, perfectly jammy eggs, and crispy bacon all tossed in a tangy lemon vinaigrette—this salad hits every note. It’s the kind of meal I reach for when I need something quick, fresh, and filling that everyone in the house will actually eat (without complaining).
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A soft-boiled egg salad combines the creamy richness of eggs with fresh, crunchy vegetables and savory toppings. This salad is not only visually appealing but also nutrient-packed. Soft-boiled eggs add a silky yolk that doubles as a natural dressing, perfectly complementing the crisp lettuce, smoky bacon, and buttery avocado.
If you like this salad recipe, you may also love our Cobb Salad Recipe for Meal Prep or our Copycat Panera Spinach and Bacon Salad with Warm Bacon Dressing
Why We Love This Recipe
- Quick and Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
- Packed with Flavor: The combination of creamy avocado, savory bacon, and rich egg yolk is irresistible.
- Balanced: A great mix of healthy fats, protein, and fiber for a wholesome meal.
- Customizable: Easily adaptable with your favorite dressings or add-ins for a personal touch.
Ingredients
- Romaine Lettuce: Provides a crisp, fresh base for the salad.
- Soft Boiled Eggs: Make sure the eggs are boiled to perfection for a creamy yolk.
- Avocado: Adds creaminess and a dose of healthy fats.
- Bacon: Use crispy bacon for a smoky, savory flavor.
- Radishes: For a peppery crunch.
- Everything Bagel Seasoning: A delicious blend to tie the flavors together.
- Red Pepper Flakes (optional): Adds a hint of heat for spice lovers.
- Lemon Vinaigrette Dressing: A light and tangy dressing that adds flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Bacon: Swap for turkey bacon or omit for a vegetarian version.
- Radishes: Replace with thinly sliced cucumbers or shredded carrots.
- Lemon Vinaigrette: Use green goddess or a creamy avocado dressing for variation.
How to Make a Delicious Salad with Soft Boiled Egg, Avocado, and Bacon
Step One: Prepare the Ingredients
Wash and chop the romaine lettuce, slice the avocado, and thinly slice the radishes. Cook the bacon until crispy and crumble it into bite-sized pieces.
Step Two: Soft-Boil the Eggs
Bring a pot of water to a boil. Gently lower the eggs into the water and simmer for 6-7 minutes. Transfer the eggs to an ice bath to stop cooking, then peel and slice in half.
Step Three: Assemble the Salad
In a large bowl or platter, layer the romaine lettuce, avocado slices, radishes, and bacon. Add the halved soft-boiled eggs on top.
Step Four: Season and Serve
Sprinkle everything bagel seasoning, salt, and pepper over the salad. Drizzle with lemon vinaigrette and serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Prepare soft-boiled eggs and avocado just before serving.
✔️ DO Use fresh, high-quality eggs for the best flavor and creamy yolk.
✔️ DO Add the vinaigrette just before serving to keep the lettuce crisp.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Reassemble and add dressing just before serving for best results.
Recipe FAQs
Boil water, add eggs, and simmer for 6-7 minutes. Immediately place eggs in ice water to stop cooking and preserve the creamy yolk.
Balsamic vinaigrette, honey mustard, or a creamy ranch dressing all pair beautifully with the flavors of this salad.
Related
- Grilled Chicken Avocado and Egg Salad
- Creamy Cucumber Radish Salad
- Cobb Salad Recipe for Meal Prep
- Copycat Panera Spinach and Bacon Salad with Warm Bacon Dressing
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📖 Recipe
Easy Bacon Avocado Salad with Soft-Boiled Eggs
Equipment
- Cast iron skillet
Ingredients
- 4 cups romaine lettuce washed and torn into bite-sized pieces
- 2 soft-boiled eggs peeled and halved
- 1 ripe avocado sliced
- 4 slices bacon cooked until crispy and crumbled
- 4 radishes thinly sliced
- 1 teaspoon everything bagel seasoning
- pinch red pepper flakes optional
- salt and pepper to taste
Lemon Vinaigrette Dressing
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
Instructions
- In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Set aside.
- Arrange the romaine lettuce on a large serving plate or bowl.
- Layer the sliced avocado, crispy bacon, and thinly sliced radishes over the lettuce.
- Carefully peel the soft-boiled eggs, slice them in half, and nestle them into the salad.
- Sprinkle everything bagel seasoning, a pinch of red pepper flakes (if desired), and additional salt and pepper over the salad.
- Drizzle the lemon vinaigrette over the salad just before serving.
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Notes
Storage Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Reassemble and add dressing just before serving for best results. Freeze Freezing is not recommended. Reheat To reheat bacon, place it in a skillet over medium heat for 2-3 minutes. Substitutions
- Bacon: Swap for turkey bacon or omit for a vegetarian version.
- Radishes: Replace with thinly sliced cucumbers or shredded carrots.
- Lemon Vinaigrette: Use green goddess or a creamy avocado dressing for variation.
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