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Avocado Chicken Egg Salad

This Avocado Chicken Egg Salad recipe is an easy and delicious combination of avocados, chicken, corn, and bacon, all tossed in a creamy lemon dill dressing. It’s versatile and can be enjoyed on its own, as a side, wrapped up, or served in a bun.

Overhead shot of a white salad bowl with avocado chicken egg salad.

Why I Love This Avocado Chicken Egg Salad

  • Flavorful and Loaded : It elevates the classic Egg Salad with juicy chicken, avocados, onions, corn, and bacon for a chunky and delicious taste.
  • Low Carb and Nutritious: This salad is not only low in carbs but also packed with healthy fats and nutrients from ingredients like avocado and eggs.
  • Creamy and Rich: The addition of avocado brings a creamy richness and smooth texture, enhancing the overall flavor and texture.

Recipe Ingredients

  • Hard Boiled Eggs: Soft boiled eggs for a different texture.
  • Cooked Chicken Breasts: Store-bought rotisserie chicken can be used, or make these easy Chicken Breasts. Use cooked turkey or tofu for a vegetarian option.
  • Avocados: Add creamy richness and healthy fats.
  • Corn Kernels: Provide sweetness and crunch. Add peas or diced bell peppers for a different flavor.
  • Bacon: Use turkey bacon or smoked tofu for a lighter option.
  • Red Onion: Substitute with green onions or shallots for a milder taste.
  • Mayonnaise: Plain yogurt or vegan mayo can also be used.
  • Sour Cream: Adds tang and creaminess to the dressing.
  • Fresh Dill: Dried dill or parsley would also work.
  • Lemon Juice: Adds a bright, citrusy zing. If you prefer, use lime juice or white vinegar.
  • Dijon Mustard: You can also use honey mustard for a sweeter profile.

How To Make Avocado Chicken Egg Salad

  1. Combine Salad Ingredients: In a large bowl, gently toss together diced eggs, chopped chicken, diced avocados, corn, chopped bacon, and chopped red onion.
  2. Prepare Dressing: In a separate bowl, whisk together mayonnaise, sour cream, chopped dill, lemon juice, Dijon mustard, salt, and pepper until smooth. Alternatively, shake the ingredients in a jar to combine.
  3. Dress the Salad: Pour the desired amount of dressing over the salad ingredients and toss gently until everything is well coated.
  4. Serve or Store: Serve the salad immediately or refrigerate it until ready to use.
A large salad bowl filled with a mixture of avocados, diced chicken, eggs, bacon, and corn.

    Storage Instructions

    Store egg salad in an airtight container and keep it in the fridge for 4 to 5 days. You’ll be happy to know that this Avocado Chicken Egg Salad tastes even better the next day! It is a perfect salad for lunch on-the-go.

    More Salad Recipes

    overhead shot of a white salad bowl with chopped hard boiled eggs, sliced avocados, diced onions, diced cooked chicken, crumbled bacon, and corn kernels.

    Avocado Chicken Egg Salad

    Katerina | Diethood
    Avocado Chicken Egg Salad, featuring avocados, chicken, corn, bacon, and a creamy lemon dill dressing, is delicious whether served on its own, as a side, or in a bun!
    4.81 from 21 votes
    Servings : 8 serves
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes


    For the Salad
    • 4 hard boiled eggs, diced
    • 12 to 16 ounces cooked chicken breasts, chopped or shredded
    • 2 avocados, diced
    • 1 cup corn kernels, I use canned corn
    • 8 slices bacon, cooked to a desired crispness and chopped
    • 1 small red onion, chopped
    For the Dressing
    • cup mayonnaise
    • cup sour cream
    • 2 tablespoons chopped fresh dill
    • tablespoons lemon juice
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt
    • ¼ teaspoon fresh ground black pepper


    • Add diced eggs, chopped chicken, diced avocados, corn, bacon crumbles, and chopped red onion to a large mixing bowl; toss gently just to combine and set aside.
    • In a separate mixing bowl, combine mayonnaise, sour cream, dill, lemon juice, mustard, salt, and pepper; whisk until thoroughly incorporated. You can also place the ingredients in a jar and shake until combined. Taste for salt and pepper and adjust to your liking.
    • Add as much of the salad dressing as you prefer over the prepared salad; gently toss until well combined.
    • Serve or refrigerate until ready to use.


    • Eggs: It’s important to use fresh and fully cooked eggs. For the best texture, it’s also essential to dice the eggs.
    • Chicken: Dice the chicken into smaller pieces so it’s easier to serve it in this salad.
    • Avocado: If serving the salad later, it is best to add the avocado just before serving.
    • Bacon: You can either crumble cooked bacon and mix it into the salad or chop it into small pieces and use it as a topping for the salad.
    • Salad Dressing: Mayonnaise is the most common dressing for egg salad, but you can also use yogurt, sour cream, or a combination of the two.
    • Chill before serving: Egg salad tastes best when chilled, so refrigerate it for at least 30 minutes before serving. This will also help the flavors to meld together.


    Calories: 383 kcal | Carbohydrates: 10 g | Protein: 20 g | Fat: 29 g | Saturated Fat: 7 g | Cholesterol: 152 mg | Sodium: 400 mg | Potassium: 604 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 345 IU | Vitamin C: 8.9 mg | Calcium: 35 mg | Iron: 1 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Appetizer, Salad, Sandwiches
    Cuisine: American, American/Southwest
    Keyword: avocado and chicken recipe, avocado recipes, chicken salad recipe, egg salad
    Did you make this recipe?Leave a Rating!


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