This post may contain affiliate links. Please read our disclosure policy.
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.
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
- Combine Salad Ingredients: In a large bowl, gently toss together diced eggs, chopped chicken, diced avocados, corn, chopped bacon, and chopped red onion.
- 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.
- 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 salad immediately or refrigerate it until ready to use.
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
- Creamy Dill Chicken Salad
- Cobb Salad
- Green Goddess Salad
- Olives and Avocado Salad with Tomatoes and Feta
- Chef’s Salad
- Strawberry Avocado Pasta Salad
Pin this now to find it later
Pin ItAvocado Chicken Egg Salad
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
- 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 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
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.
so so SO good! Thank you for sharing!
Thrilled you enjoyed it so much! Thank YOU! 🙂
Could you tell me how many weight watcher points this recipe is
This is so tasty! I love how all of the ingredients are pretty much staples I have in my house already. I used plain Greek yogurt instead of Mayo and a light sour cream and turned out great! I think I’m going to add in a bit of tomato to see how that tastes. Thank you for the great and easy recipe!
I’m very glad you enjoyed it! Thank YOU! 🙂
Could I substitute something for 🥑?
Since this is a salad recipe, you can use whatever you want in its place – cucumbers, cheese, chickpeas, tomatoes, etc. – or you can just leave it out.
This sounds wonderful…. but do you have any info on the CARBS… I am just starting on a LOW carb diet, so any info you can give would be MUCH appreciated. Thanks
How is this a side dish? What on earth would you have as the main?