I can’t get over how this Avocado Chicken Egg Salad turns a few simple staples into a creamy, protein-packed lunch that actually keeps me full. One bowl, endless ways to enjoy it, and zero boring bites.

Jump to Recipe

I’m obsessed with this Avocado Chicken Egg Salad because it hits that rare lunch sweet spot: creamy, filling, fast, and not boring after three bites. I love how canned chicken keeps it easy, while ripe avocado makes the whole bowl feel rich without getting heavy.

It’s protein-packed, low carb, and ridiculously good straight from the fridge, which is basically my ideal weekday situation. And the texture?

Chunky, creamy, a little fresh, a little tangy. The kind of salad I keep sneaking forkfuls of before it ever makes it to a plate.

But honestly, that’s the best part. No regrets ever.

Ingredients

Print Recipe (No Advertisments)

Canned chicken keeps it easy, filling, and honestly perfect for lazy lunches.
Hard boiled eggs add extra protein and make every bite feel hearty.
Avocado brings that creamy, buttery vibe without making things too heavy.
Mayonnaise gives classic egg salad richness, because yes, it still matters.
Greek yogurt lightens it up and adds a little tangy kick.
Dijon mustard makes it taste brighter, not flat or boring.
Lemon juice keeps the avocado fresh and wakes everything up.
Red onion adds sharp crunch, but not too much drama.
Celery brings the crisp bite you’ll miss if it’s gone.
Fresh herbs make it taste cleaner, greener, and way less canned.
Basically, salt and pepper pull the whole thing together fast.
Plus, smoked paprika adds a cozy little hint of smoky flavor.

Ingredient Quantities

12 ounces canned chicken, drained (about 1 can)

3 large hard boiled eggs, peeled and chopped

1 ripe avocado, diced

3 tablespoons mayonnaise

2 tablespoons plain Greek yogurt

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup red onion, finely minced

1/4 cup celery, finely chopped

2 tablespoons fresh parsley or chives, chopped

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

How to Make this

Print Recipe (No Advertisments)

1. Drain 12 ounces canned chicken well and transfer to a medium mixing bowl; flake with a fork into bite sized pieces.

2. Peel and chop 3 large hard boiled eggs and add to the bowl with the chicken.

3. Dice 1 ripe avocado and add to the bowl, gently folding to combine so the avocado keeps some texture.

4. In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice until smooth.

5. Stir 1/4 cup finely minced red onion, 1/4 cup finely chopped celery, and 2 tablespoons chopped fresh parsley or chives into the dressing.

6. Pour the dressing over the chicken, eggs, and avocado and fold gently until evenly coated.

7. Season with 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika; taste and adjust seasoning if needed.

8. Serve immediately or cover and chill for 30 minutes to let flavors meld; enjoy on lettuce, low carb bread, crackers, or stuffed into avocado halves.

Equipment Needed

1. Can opener and fine mesh strainer or colander
2. Medium mixing bowl
3. Small bowl for dressing
4. Whisk
5. Fork for flaking chicken and folding
6. Chef knife
7. Cutting board
8. Measuring spoons and tablespoon
9. Spatula or large spoon for serving

FAQ

How long does this avocado chicken egg salad keep in the fridge? Store in an airtight container for up to 2 days to preserve avocado color and texture; beyond that it may brown and become softer.

Can I make this ahead of time? Yes, you can mix everything except the avocado up to 24 hours ahead; add diced avocado just before serving to keep it fresh.

What can I use instead of canned chicken? Use an equal weight of cooked shredded or diced rotisserie chicken or leftover roasted chicken for a fresher texture.

How can I prevent the salad from tasting too rich? Reduce mayonnaise to 1 tablespoon and increase Greek yogurt to 4 tablespoons, or add a splash more lemon juice for brightness.

Is this recipe suitable for paleo or dairy free diets? Not as written because it uses mayonnaise and Greek yogurt; swap the Greek yogurt for extra mayonnaise or a dairy free yogurt and use an avocado oil mayonnaise to make it dairy free and more paleo friendly.

What are the best ways to serve this salad? Spoon on toasted bread or a croissant for a sandwich, serve atop mixed greens for a light meal, or use as a high protein dip with cucumber slices, bell pepper strips, or crackers.

Avocado Chicken Egg Salad Recipe Substitutions and Variations

Canned chicken: rotisserie or poached shredded chicken, canned tuna or salmon, cooked turkey breast
Mayonnaise: mashed avocado, full fat Greek yogurt, vegan mayonnaise
Plain Greek yogurt: sour cream, crème fraîche, buttermilk in small amount to loosen
Dijon mustard: stone ground mustard, yellow mustard for milder flavor, 1 teaspoon honey plus pinch of ground mustard if needed

Pro Tips

1. For brighter flavor and less onion bite, soak the minced red onion in cold water for 5 minutes, then drain well before mixing in. It tempers sharpness without losing crunch.

2. To keep the avocado from turning brown if you need to prep early, toss the diced avocado with a teaspoon of lemon juice, then cover the surface tightly with plastic wrap so no air touches it.

3. Use a light hand when folding so the avocado and eggs stay chunky. Overmixing makes the salad mushy; aim for a mix with distinct pieces so you get contrasting textures.

4. If the salad feels a little flat after chilling, add a splash more lemon juice and a pinch of salt right before serving to wake up the flavors.

Avocado Chicken Egg Salad Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

336

kcal

Equipment: 1. Can opener and fine mesh strainer or colander
2. Medium mixing bowl
3. Small bowl for dressing
4. Whisk
5. Fork for flaking chicken and folding
6. Chef knife
7. Cutting board
8. Measuring spoons and tablespoon
9. Spatula or large spoon for serving

Ingredients

12 ounces canned chicken, drained (about 1 can)
3 large hard boiled eggs, peeled and chopped
1 ripe avocado, diced
3 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup red onion, finely minced
1/4 cup celery, finely chopped
2 tablespoons fresh parsley or chives, chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika

Directions

Drain 12 ounces canned chicken well and transfer to a medium mixing bowl; flake with a fork into bite sized pieces.
Peel and chop 3 large hard boiled eggs and add to the bowl with the chicken.
Dice 1 ripe avocado and add to the bowl, gently folding to combine so the avocado keeps some texture.
In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice until smooth.
Stir 1/4 cup finely minced red onion, 1/4 cup finely chopped celery, and 2 tablespoons chopped fresh parsley or chives into the dressing.
Pour the dressing over the chicken, eggs, and avocado and fold gently until evenly coated.
Season with 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika; taste and adjust seasoning if needed.
Serve immediately or cover and chill for 30 minutes to let flavors meld; enjoy on lettuce, low carb bread, crackers, or stuffed into avocado halves.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.