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Bacon Avocado Deviled Egg Pasta Salad


Bacon Avocado Deviled Egg Pasta Salad



Oh honey, I found a treasure in your recipe: Bacon Avocado Pasta Salad with Fried Eggs. This dish is a

love affair, combining the familiarity of the Midwestern potluck with a little twist that will make your

taste buds dance. Poached eggs have graced our get-togethers and family gatherings for as long as I


can remember, along with a delicious pasta salad, so this is a picnic bed. Why not, one afternoon, in

the spirit of innovation and with a ripe avocado in my basket, I thought, “Why shouldn’t I marry the

old two?” I thought. I can say that it was a love story worth telling. One golden afternoon, to the

sound of stale music, this dish was born, a real rhythm of taste. This salad is the perfect choice for any

gathering where you want to add a taste of nostalgia and spice. For a filling meal, serve this delicious


salad with a slice of country bread drizzled with some butter or alongside grilled chicken breast. If

you’re having a potluck, sit it comfortably alongside a delicious corn casserole or a strong, spicy

coleslaw. And remember: On a warm, sunny day, a sweet tea or iced lemonade will complete





– 1 pound pasta, cooked al dente and cooled

– 6 large eggs, boiled and scrambled

– 4 strips bacon, thinly sliced, well cooked and crumbled

– 2 ripe avocados, peeled

– 1 cup mayonnaise


– 1 tbsp. tablespoons mustard, preferably yellow

– 1 tablespoon apple cider vinegar

– 1/2 teaspoon ground red pepper, plus extra for garnish

– Salt and pepper to taste

– 2 tablespoons fresh parsley, chopped (reserve some for garnish)

– 1/4 cup green onion, chopped



1. Take the hard-boiled eggs and cut them in half. Remove the yolks from a medium bowl and place

the whites on a cutting board. Cut the egg whites into equal sized pieces, small enough to mix into


our pasta.

2. Then mash the egg yolk thoroughly with the back of the potatoes or potatoes. Mix mayonnaise,

mustard, and apple cider vinegar until everything is as smooth as breakfast cereal. Season the mixture

with red chili powder, salt and pepper.

3. Gently fold the pasta, crispy bacon, avocado slices, egg whites, dill, and green onions into the egg

yolk mixture until well coated. It’s like a combination of flavors, my friend.

4. Leave the salad to cool in the refrigerator for at least an hour to allow the flavors to meld.

5. When you’re ready to serve, sprinkle the remaining dill, red pepper and small pieces of green onion

over the top, just like you touched your last finger to the bed.


Twists & Tips


– If you want a little more crunch, you can add some fresh celery or pepper.

– People around here are getting creative, so feel free to swap out the bacon for smoked turkey or

add a dollop of shredded cheddar for extra comfort.

– For convenience, use Greek yogurt instead of mayonnaise, but note that this only changes the taste.

– If you have someone with beautiful teeth, try to incorporate some fun and fashion into it; Surprise is

often mentioned.

This Fried Egg and Bacon Avocado Pasta Salad can be a new addition to your family’s table, just like

mine. Do it with love and watch it become a part of your story, just like it is ours.

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