Bacon, Egg, Avocado, and Tomato Salad

Bacon, egg, avocado, tomato salad on white plate with form and lemon wedge

Note: This recipe is a long-time Mark’s Daily Apple favorite. An earlier version was originally submitted by reader Vanessa Query.

You’ve probably heard of BLTs and BLTAs, but have you heard of BEATs? No, not the headphones by Dre. We’re talking Bacon, Egg, Avocado, and Tomato salad. It’s a favorite around here for a quick and easy meal that is ready in less than two minutes if you already have hard-boiled eggs in the fridge. The secret ingredient is a squirt of lemon juice, which heightens the flavor and adds brightness to this otherwise simple but very satisfying salad.

How to Cook the Perfect Hard-Boiled Egg

In the past, we’ve talked often about the health benefits of eggs and how to purchase and cook them to perfection. Still, the debate rages on regarding the best way to hard-cook an egg.

Boiling is the most popular method, but it frequently results in broken eggshells. Some people swear by adding vinegar or salt to the water. There are various opinions about how long to cook them and at what temperature, whether to add the eggs to cold or boiling water, and to cover or not to cover. Who knew something as basic as an egg could be so controversial?

Our favorite method for boiling eggs is:

  • Place eggs in a large saucepan full of cold water
  • Bring the water to a gentle boil
  • Turn off the heat and cover the pot
  • Let the eggs sit for 10 minutes, then transfer them to an ice bath

Eggs simmering in copper pot full of water

The truth is, though, we rarely boil our eggs anymore since there are better, more fool-proof options available. Here are our real favorite methods for hard-“boiling” eggs (without actually boiling them):

Instant Pot Hard-Boiled Eggs – The 5-5-5 Method

This method couldn’t be easier:

  • Pour a cup of water into the Instant Pot and place a trivet, steamer basket, or egg rack inside
  • Place eggs on the rack
  • Close the lid and cook eggs for 5 minutes on high pressure
  • Let the pressure release naturally for 5 minutes
  • Release remaining pressure, open the lid, and transfer the eggs to an ice bath for 5 minutes

How to Cook Hard-Boiled Eggs in an Air Fryer

You’re already using your air fryer for wings, potato wedges, and fried guacamole (!!), so why not eggs? Simply heat your air fryer to 250 degrees Fahrenheit (120 degrees Celsius) and cook the eggs for 16 to 17 minutes for firm yolks, or 13 to 14 minutes for softer yolks. If your air fryer doesn’t go that low, cook them at 300 degrees Fahrenheit (150 degrees Celsius) for 13 to 14 minutes. Either way, immediately chill your eggs in ice water to halt the cooking.

Baked Hard-Boiled Eggs in the Oven

No fancy countertop appliances? No problem!  The best way to hard-cook eggs in the oven is to stand them up in a mini muffin tin to keep them from rolling around. A regular muffin tin works too. Most people seem to have good results cooking them for 30 minutes at 325 degrees Fahrenheit (160 degrees Celsius), then placing them in an ice bath. However, since every oven is different, you might need to experiment a bit to find your perfect time+temperature combo.

Steamed Eggs

If you want to stick to the stovetop, consider steaming your eggs instead of boiling them. Using a steamer basket to lift the eggs out of the hot water makes them less likely to break. Bring an inch or so of water to a boil in a large saucepan, then place the steamer basket and eggs inside. Cover and steam for 15 minutes to start. Experiment to find the steaming time that gets the yolks cooked to your preference.

How to Tell If Your Eggs Are Fresh

Fresh eggs are harder to peel than somewhat older eggs. This is a problem if you’re making deviled eggs or another recipe where you want picture-perfect smooth eggs. For this recipe, you’re chopping the eggs up anyway, so it doesn’t matter.

To test the freshness of your eggs, drop them gently in a glass bowl filled with cold water. The freshest eggs will sink to the bottom and lay on their sides. Slightly older but still edible eggs sink but stand up on one end. Discard any eggs that float.

Two-Minute Bacon, Egg, Avocado, and Tomato Salad Recipe

Serves: 1 to 2

Time in the kitchen: 2 minutes, plus previous time cooking eggs and bacon

Bowl of eggs, half an avocado, bunch of tomatoes on the vine


  • 1 ripe avocado, chopped into chunks
  • 2 boiled eggs, chopped into chunks
  • 1 medium-sized tomato, chopped into chunks
  • Juice from one lemon wedge
  • 2-4 pieces of cooked bacon, crumbled
  • Salt and pepper to taste


Mix all ingredients together. Don’t stir too muchjust enough to lightly smash some of the avocado and egg.

Chopped bacon, egg, avocado, and tomato salad on white plate with fork and lemon wedge.

Additional Suggestions

  • Add a dollop of mayo to make it even creamier.
  • Serve it over a bed of leafy greens, like lettuce, baby kale, or spinach.
  • Drizzle it with your favorite salad dressing or hit it with a few shakes of everything bagel seasoning.
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Bacon, egg, avocado, tomato salad on white plate with form and lemon wedge

Bacon, Egg, Avocado and Tomato Salad

  • Author: Mark's Daily Apple
  • Prep Time: 10 minutes (to cook eggs and bacon)
  • Cook Time: 2
  • Total Time: 12 minutes
  • Yield: 1-2 servings 1x
  • Diet: Gluten Free


Hard-boiled eggs mixed with creamy avocado, salty bacon, and juicy ripe tomatoes—what’s not to love? Whip up this super-simple salad in just a couple minutes for a complete meal or hearty snack.



1 ripe avocado, chopped into chunks

2 boiled eggs, chopped into chunks

1 medium-sized tomato, chopped into chunks

Juice from one lemon wedge

24 cooked pieces of bacon, crumbled

Salt and pepper to taste


Mix all ingredients together. Don’t stir too much—just enough to lightly smash some of the avocado and egg.


Nutrition info calculated using Cronometer with 2 slices of bacon

  • Category: Salad


  • Serving Size: 1 recipe
  • Calories: 480
  • Fat: 37 grams
  • Carbohydrates: 18 grams
  • Fiber: 10.5 grams
  • Protein: 22 grams

Keywords: Egg salad, Bacon egg salad

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85 thoughts on “Bacon, Egg, Avocado, and Tomato Salad”

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    1. I know this is ignorant, and I’m new to the idea of Primal Eating all together…but, as a meal, what else do you eat this salad with….my obvious first choice would be bread, but not so in Primal Eating

      1. A fork!

        Seriously, if you want something crunchy, dark leafy greens are good. Some folks like parmesan crisps.

        But nutritionally speaking, this is a complete Primal meal. It just takes a while to get one’s head around the idea that we don’t need a starchy side.

        1. It’s true…. at one time I would have had something like that on toasted bread, now it is enough just to eat it the way it is!

      2. To add texture or crunch to it, you could add some pine nuts to the top of this thing and you could serve it in lettuce wraps.

      3. Been eating it like this forever…my favorite breakfast…it doesn’t need anything else!!

    2. Yes this makes a tasty brunch. But I have to bring up the negative side the Nitrates and colouring in Bacon,that are just so dammed unhealthy. You can buy organic unadulterated in very few places sadly, and I can think of only one place!

  1. I’ve made something similar, though with eggs cooked over-easy (in the fat from the bacon). More of a hot BEAT I guess.

  2. For easy-to-peel fresh hard boiled eggs, add a teaspoon of baking soda to the water before you bring it to a boil. The baking soda changes the pH of the water and helps break the bond between the white and the shell. Tim Ferris has a video on it at (Dr. Mike Eades revealed the secret to him.)

    Another trick is to add olive oil to the water; this works if you boil longer than 10 minutes for a hard yolk; the oil permeates the shell and allows you to peel it easier (but the baking soda trick works better!)

  3. What a heavenly concoction. I can tell just from the ingredient list that I will be making this all the time.

  4. If you add 1 Tbsp of vinegar to the water when boiling the eggs, they peel easy-breezy..

  5. Its a natural- a no brainer. After reading my French cookbook, I can see a nice round scallop like size piece of bone marrow accenting the center of this salad.

  6. I think I’ll mix some finely shredded salad greens (maybe cabbage too) through it to give it more meal sized bulk and make it a BLTAs. And the guacamole-ishness has me thinking cilantro and possibly fresh serrano finishes the flavor profile for me. I have some spectacular heirloom tomatoes ripening so this will be a staple for a few months.

    1. Yes, I was defnitely thinking of subbing the plain avocado for some guac goodness: cilantro, garlic, onion, and jalapenos!

  7. Sounds good, except I would omit the salty bacon, and add chopped red (or orange or yellow) bell peppers instead.

  8. my mouth is watering! I’ve been eating out and at the hands of others for a couple weeks and have a couple weeks to go…this looks like heaven on Earth! My MIL just got a couple avocados for me at the store yesterday…this salad may be in my future!

    When I cook for myself I basically have this 3 or 4 times a week but with eggs fried in the bacon’s grease rather than hardboiled. MMMMMM

  9. I will be making this as early as tomorrow. This is too much of a perfect combination. It includes 4 of my favorite 20 foods (well, maybe not top 20 – there are so many!).

  10. Yummy! Will be making this very soon. Thanks for the recipe idea Vanessa & Mark. @(*^_^*)@

  11. This one looks delicious, as always. But do you have any recipes that don’t use avocados ? I have a hard time finding good ones where I live.

  12. I’ve tried it this morning and it was pretty delicious (and satiating). Awesome! 🙂

  13. I made this yesterday… Delicious! I didn’t have any tomatoes on hand, so I added some cucumber for crunch. I’m pretty proud though that I had all this stuff in my fridge.

    1. this method for cooking eggs is awesome! works every time for the farm fresh eggs that we often get!

    2. I have found, REALLY found, that the steaming/ice bath method works beautifully. No more ugly deviled eggs and VERY quick removal of shell to boot. Fresh eggs straight from my back yard poultry give perfect results. A key for success is to use room temperature eggs. Here’s a very helpful web demonstration of this technique
      All other approaches lead to failure.

  14. A hint from one who routinely cooks. If the eggs are too fresh cut them in half while they are still in the shell — lengthwise works best — and scoop the egg out of the shell with a teaspoon. Since you’ll be doing the same action to the avocado this will all happen very quickly.

  15. For making hard boiled eggs try this method I picked up from Alton Brown:

    Partially fill a pot with water and place a steamer basket in the pot. Bring the water to a boil, place your eggs in the steamer basket and cover.

    After fifteen minutes has passed remove the eggs and place them in an ice bath for five minuted.

    Presto!! Perfect hard boiled (steamed) eggs!!

  16. From a professional cook..if you get the eggs started in a cold pot, bring to a boil, turn off, and cover for 15 min..and then right to an ice bath, chill completely!! You will have no problem peeling..Only when I am impatient do I have messy eggs!

  17. I do hard-boiled eggs normally (soft boil, cover for a few minutes), and then I just hit it gently on the countertop once and roll it on the granite. The shell comes off really easily.

  18. Nice recipe this one, and quick to organize — prepare the rest while the eggs are boiling and its not too long to the tabler. Eggs are wonderful. I’ve just come out of hospital and avoided a week’s worth of meals by having two boiled eggs and butter for each meal — no avocado and tomato alas! (My son brought in a bagful every few days.)It sustained me and still tasted nice even after a week.(The celtic salt he sneaked in also helped of course!) I also hunter-gathered anything acceptable in the meals offered (tuna scraped out of sandwiches, garnishes from my fellow patients’ salads etc). I was truly amazed at how much starch and sugars were in most selections. Possibly its an economy thing (I live in the UK). It certainy isn’t a health thing!

  19. I cook 15 hard boiled eggs every weekend, and eat three every morning of the week. On the weekends I eat 3 or 4 each day, scrambled or over medium.

    To hard boil eggs, I put the 15 eggs in a large pot and cover them with cold water. I then let the eggs sit in cold water for 5 minutes so the temperature of the eggs and the water stabilizes. I then put them on heat, uncovered, and bring them just to a boil. As soon as they hit boiling, I put a lid on the pot and remove it from heat. I let the eggs sit for ten minutes, then move them to a bowl of cold (or iced) water. Once the water starts to warm up, I transfer them back to the pot (which I have since emptied and filled with cold or iced water) and let them sit longer. After this second dip, I put them in the fridge, then peel them as needed to eat.

    It’s a bit of work, but they taste amazing.

  20. Had this today for lunch – so super yum! I used 1 whole avocado, 1 egg, 3 skimpy pieces of bacon and 6 quartered cherry tomatoes + salt and pepper. Nothing else needed, took 5 minutes to prepare and was perfect!

  21. Thia is fantastic! I did change it a little to use some bits and baubles in the fridge. I used half an avocado, one tomato, two eggs, bacon, some chopped onion fried in the bacon grease, chopped roasted chicken, some homemade mayonnaise and a bit of mustard, lemon juice, salt and pepper.

    This is obviously a recipe open to endless permutations, but not one I would have though of myself!

  22. This looks soooo yummy! And I can already tell it will be a breakfast staple–and I will probably mix in/serve over some salad greens to bulk it up a bit. Might even add a few shrimp to the mix!

  23. I’m in Mexico right now on assignment for a few months. I didn’t know why my eggs were so bright a yellow in the yolk – now I know!

  24. This was amazing! I spiced it up with black pepper, a kiss of crushed rosemary and a sprinkle of red pepper flakes. Will be eating this at least twice a week for the rest of my life!

  25. This is SOOOOOO sad!!!! (haha)

    I could eat this everyday, but then would have to skip MANY of the other outrageously delicious recipes. What’s a girl to do????????????

    BTW, keep ’em coming everyone! LOVE this stuff!!!

  26. anything with avocados is delicious anyways – but this looks fantastic :]]

  27. I added four shrimp. Fabulous beyond belief. This will be a regular when I can get ripe avocado and tomato. (In the mid-Atlantic region these things are less than reliable.)

  28. I made this with lean ground turkey and added 2 Tbsp of honey to the meat. Separately mixed avocado and eggs together with 1 Tbsp of honey. Added a little ginger and some pepper to the turkey and wrapped it all in lettuce. Delicious!

  29. This was AMAZING! Made it as a primal treat for a friends birthday. What a hit! Added a bit of fresh minced chilli for a little kick, and ran out of lemons so used lime. Will make this one again. And again. And again…

  30. Yeah I just found this and I went straight to the store to buy all that. Tomorrow morning, I’m having it. Great website!

  31. I made this for breakfast this morning…YUMMY!!! had a few cherries after. Can’t wait to eat it again!

  32. Made this today minus the bacon plus chicken bits from yesterday’s meal. Also, I added some spices. It was actually pretty great. Hadn’t been able to eat avocado on its own, so I’ll try to incorporate it into more recipes.

  33. making this right now – just had to recheck the ingredients – thank goodness i did or i would have forgotten the lemon – a big mistake i reckon! and the guacomole idea is superb….glad i came to the computer!

  34. I made this but felt it needed a little something extra, so I added some hot salsa (of the uncooked variety). Delicious and ADDICTIVE.

  35. Made this today with the year’s first avocados from my CSA. Forgot just how yummy it is! And even though avocados aren’t very Irish at all, I started my St. Paddy’s Day with some green food!

  36. Just made it for myself, mother and daughter. Doubled it, had 2 extra bacon slices, and wished I was eating alone so I could’ve had it all to myself. Daughter sprinkled cumin & curry spices on hers; she likes that in her guacamole.

  37. We have our own chickens and the fresh eggs are terrible to peel. However, I found a handy, dandy, little gadget at the discount store. It’s called “Eggies” They are plastic shaped eggs pieces and you crack the egg in it and put a top on and boil it. They come out perfectly every time. I baggie them up and have my eggs from fresh, farm raised chickens and don’t have to worry about the hassle of peeling.

  38. My first paleo meal. Amazing!! More recipes as simple as this please! Greetings from Argentina

  39. This is my favourite primal/paleo lunch by far! Thanks for posting (just about to knock another one up, yum). 🙂

  40. I have about 12 chickens that provide my family with the best eggs. The key to perfectly peeled eggs(fresh eggs) is to steam them! It takes about 15 minutes once everything starts to steam, but they will peel so easy you won’t believe it.

  41. This may be a stupid question, but as a main meal, how many is this meant to feed?

  42. FYI I’m doing this for breakfast, but will scramble the eggs. sounds delish

  43. To shell fresh boiled eggs, use the handle of a teaspoon! Crack the shell gently all over, remove the shell where the air can is, usually at the bottom of the wider oat. Insert the teaspoon handle and use it to separate the shell and membrane from the egg. Good for hens’ eggs, brilliant for quails’ eggs! Tip from Hester Blumenthal.

  44. Can this be done with turkey bacon? I just don’t like real bacon.

  45. My doctor, AN ENDOCRINOLOGIST, in Southern California wrote a book many years ago and is the first person to provide the guidance for low carb weight loss. It works, but there’s. lot of suffering given the limitation of a vegetarian. It’s called “YOUR FAT CAN MAKE YOU THIN”.