Avocado Chicken Egg Salad

4.58 from 28 votes
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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 : 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.
  • Low Carb and Nutritious: This chicken egg 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: You can also use soft boiled eggs for a creamier texture.
  • Cooked Chicken Breasts: Store-bought or air fryer rotisserie chicken recipe can be used, or make these easy stovetop chicken breasts. Use cooked turkey or tofu for a vegetarian option.
  • Avocados: Use chopped avocados to add a creamy richness and healthy fats 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 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 egg 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.

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. For a lighter option, try spooning it into lettuce wraps or over a bed of fresh greens.

You can also pair this avocado 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.

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    4.58 from 28 votes

    Avocado Chicken Egg Salad

    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
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 8 serves

    Ingredients 

    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 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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    37 Comments

    1. Jocelyn says:

      I love the addition of dill to the creamy dressing in this recipe! It’s my go to recipe to use up hard boiled eggs.

    2. Taylor says:

      This salad is right up my alley!! So much yummy flavor!!

    3. Ashley F says:

      This is so perfect for spring lunches!

    4. Sommer says:

      This is the only way on want to eat egg salad from now on! Loved it!

    5. Anna says:

      Just made this salad for lunch! It’s so delicious!

    6. Kristyn says:

      Love everything about this salad!! It sounds so tasty!! I love all the ingredients!

      1. Nancy Urrecheaga says:

        I love this recipe. I received today in my email and I did for dinner, I added carrots . I bought a cooked chicken, in the supermarket. It was easy and delicious.
        Thank you.

        Nancy Urrecheaga

    7. Rachael Yerkes says:

      This may be the best dish ever ever ever!

    8. Alli says:

      This salad is completely addicting. Seriously cannot stop!

    9. Kellie H. says:

      A great twist on the usual egg salad, this recipe has so much vibrant flavor!

    10. Aimee Shugarman says:

      This is now our go-to lunch salad. So tasty!