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+ servings
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!
Servings : 8 serves
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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 fresh ground black pepper

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.

Notes

  • 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.

Nutrition

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