Kitchen notes · a little help before you start
Avocado Chicken Egg Salad
Avocado Chicken Egg Salad is made with cooked chicken breasts, avocados, and hard boiled eggs.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 8
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Sides
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads · Sandwiches
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
3. Mix in the jar
Follow the jar-shaking step before using the mixture.
Get to know the ingredients
hard boiled eggs (diced)
In the method: 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.
cooked chicken breasts (chopped or shredded)
In the method: 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.
avocados (diced)
In the method: 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.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 hard boiled eggs (diced)Ingredient note
Source: 12 to 16 ounces cooked chicken breasts (chopped or shredded); upper source range endpoint used for shopping.Ingredient note
Source: 2 avocados (diced)Ingredient note
Source: 1 cup corn kernels (I use canned corn)Ingredient note
Source: 8 slices bacon (cooked to a desired crispness and chopped)Ingredient note
Source: 1 small red onion (chopped)Ingredient note
Source: ⅓ cup mayonnaiseIngredient note
Source: ⅓ cup sour creamIngredient note
Source: 2 tablespoons chopped fresh dillIngredient note
Source: 1½ tablespoons lemon juiceIngredient note
Source: 2 teaspoons Dijon mustardIngredient note
Source: ¼ teaspoon saltIngredient note
Source: ¼ teaspoon freshly ground black pepper
How to make it
0 of 4 steps completeMake room for Avocado Chicken Egg Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve or refrigerate until ready to use.
A few questions you might have
What should I prepare first?
Start with this step: 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.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What happens at the end?
Serve or refrigerate until ready to use.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
