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Avocado Chicken Egg Salad

by Katerina

4.58 from 28 votes

Mar 12, 2019, Updated Jan 05, 2024

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This avocado and 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.

Why I Love This Avocado Chicken Egg Salad

• Quick to prepare: This salad is not only delicious but also convenient. It can be prepared in advance and stored, making it an excellent option for meal prep.
• Versatile: Pile it onto toast, stuff it in a wrap, spoon it over greens, or just eat it straight from the bowl—this salad plays nice with pretty much everything.
• Flavorful and loaded : Much like a curry chicken salad, this version elevates the classic egg salad with juicy chicken, avocados, onions, corn, and bacon for a chunky and delicious taste.
• Creamy and rich: Avocado makes everything better—it’s what gives this salad that dreamy, creamy texture and rich flavor in every bite.

Recipe Ingredients

• Hard Boiled Eggs: I use my no-fail, best method for hard boiled eggs here, but you can also use soft-boiled eggs if you prefer a creamier texture.
• Cooked Chicken Breasts: Store-bought or air fryer rotisserie chicken recipe can be used, or make these easy stovetop chicken breasts. I’ve also used leftover turkey, and for a vegetarian option, tofu works great too!
• Avocados: Use chopped avocados to add a creamy richness to the egg salad.
• 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 alternative.
• 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 fresh lime juice or white vinegar.
• Dijon Mustard: You can also use honey mustard for a sweeter profile.

How To Make Avocado Chicken Egg Salad

• Combine the salad ingredients: In a large bowl, gently toss together diced eggs, chopped chicken, diced avocados, corn, chopped bacon, and chopped red onion.
• Prepare the 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.
• Dress the salad: Pour the desired amount of dressing over the salad ingredients and toss gently until everything is well coated.
• Serve or store: Serve the egg salad immediately or refrigerate it until ready to use.

Serving Suggestions

This egg salad recipe can be enjoyed in so many ways! Serve it on top of a toasted bun for a filling lunch or tucked into a warm pita bread for a quick meal. You can also try spooning it into lettuce wraps or over a bed of fresh greens.

I love to pair this chicken egg salad with my homemade cheese crackers for a fun snack or enjoy it with a side of this skillet olive bread for a heartier meal.

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 Easy Salad Recipes

• Creamy Dill Chicken Salad
• Cobb Salad
• Green Goddess Salad
• Olives and Avocado Salad with Tomatoes and Feta
• Chef’s Salad
• Strawberry Avocado Pasta Salad

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4.58 from 28 votes

Avocado Chicken Egg Salad

by 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!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 serves

Ingredients 

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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

• ▢ ⅓ cup mayonnaise
• ▢ ⅓ cup sour cream
• ▢ 2 tablespoons chopped fresh dill
• ▢ 1½ tablespoons lemon juice
• ▢ 2 teaspoons Dijon mustard
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon freshly ground black pepper

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Instructions 

• 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.

Nutrition

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

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.

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