My Egg Salad With Chicken features creamy avocado, tender canned chicken and chopped eggs in a protein-packed low carb bowl with endless serving possibilities.

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I grabbed a can of chicken and a ripe avocado one rushed afternoon and didn’t expect much, but what I ended up with surprised me. I call it my Healthy Chicken And Egg Salad since it somehow manages to feel both indulgent and sensible at the same time.

There is a little unexpected tang that makes you do a double take, and friends keep asking if it’s the same thing as an Avocado Chopped Salad. I never meant for it to be a showstopper, just a quick fix, but now I make it when I want something that’s simple, bold and a little bit strange.

Ingredients

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Chunk chicken breast: lean protein, filling quick pantry win, might taste a bit salty.
Hard boiled eggs: extra protein and creaminess, yolks add richness, sometimes get chalky.
Avocado: healthy fats, it’s creamy replaces some mayo, keeps salad silky and mild.
Mayonnaise: adds tang and fat, makes it rich, can be swapped for yogurt tho.
Dijon mustard and lemon: bright acidic punch, cuts richness, gives subtle sharpness.
Celery and red onion: crunchy fresh bite, a little peppery, balances creaminess.
Chives or parsley: herbal lift, adds color and light oniony freshness not overpowering.
Dill pickle relish optional: sweet tang, salty crunch, gives zip if you like pickles.

Ingredient Quantities

2 (12.5 oz) cans chunk chicken breast, drained (about 2 1/2 cups)

4 large hard boiled eggs, chopped

1 ripe avocado mashed

1/3 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 celery stalks finely chopped

3 tablespoons red onion, finely chopped

2 tablespoons chopped fresh chives or parsley

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 to 2 teaspoons dill pickle relish or chopped dill pickles optional

How to Make this

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1. Drain both cans of chunk chicken very well and pat dry with paper towels, then flake the chicken into a large mixing bowl with a fork so you have mostly bite sized pieces.

2. Add the 4 chopped hard boiled eggs to the chicken; if you want neater pieces use an egg slicer or chop on a cutting board then scoop into the bowl.

3. In a separate bowl mash the ripe avocado with a fork, leave it a little chunky, then stir in the 1/3 cup mayonnaise, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice so it becomes a creamy dressing.

4. Stir the finely chopped celery, 3 tablespoons red onion and 2 tablespoons chopped fresh chives or parsley into the avocado mixture; if you like a tangy pop add 1 to 2 teaspoons dill pickle relish or chopped dill pickles here, optional.

5. Season the avocado dressing with 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then taste and tweak salt or lemon if needed.

6. Fold the avocado dressing into the chicken and egg mixture gently with a spatula until everything is evenly coated but still chunky, avoid over mixing so it doesnt turn too mushy.

7. Cover and chill at least 15 to 30 minutes to let the flavors meld; pressing plastic wrap directly on the surface helps slow avocado browning, or add a little extra lemon juice if you plan to keep it longer.

8. Serve on lettuce leaves, low carb bread, toasted whole grain, or cucumber boats; this is best the same day but will keep up to about 24 hours refrigerated, after that the avocado will start to brown and change texture.

Equipment Needed

1. Can opener and a fine mesh strainer or colander for draining the canned chicken
2. Large mixing bowl (big enough to mix without making a mess)
3. Small bowl for mashing the avocado and mixing the dressing
4. Fork for flaking the chicken and for mashing the avocado (you can reuse it)
5. Cutting board and chef’s knife for chopping celery, onion and herbs
6. Egg slicer or a small knife to chop the hard boiled eggs neatly
7. Measuring spoons plus a 1/3 cup measure for the mayo and lemon
8. Rubber spatula or large spoon for folding everything together, plus plastic wrap or an airtight container for chilling

FAQ

Q: Can I use fresh cooked chicken instead of canned? A: Yep. Use about 2 to 3 cups shredded rotisserie or poached chicken, let it cool and pat dry so the salad isnt watery, then fold it in just like the canned stuff.

Q: How do I keep the avocado from turning brown? A: Mix the avocado with the lemon juice right away, cover the bowl with plastic wrap pressed onto the surface, or store in an airtight container. Still, best eaten within a day or two for brightest color.

Q: Can I make this ahead and how long will it last? A: You can make it a day ahead, flavors meld nicely, store in the fridge up to 3 to 4 days. Dont freeze it, the avocado and eggs get weird after thawing.

Q: I dont like mayo, what are good substitutes? A: Try plain Greek yogurt, half yogurt half mayo for creaminess, or use extra mashed avocado. All keep the texture creamy while cutting calories.

Q: What if I want a chunkier or smoother texture? A: For chunkier, roughly chop the eggs and chicken, fold gently. For smoother, mash the avocado more and finely chop the other stuff, or pulse briefly in a food processor but dont overdo it.

Q: Any tips for perfect hard boiled eggs and easy chopping? A: Boil 9 to 12 minutes, then plunge into ice water for 5 to 10 minutes, peel under running water. Slice with an egg slicer or use a serrated knife and then chop for less mess.

Avocado Chicken Egg Salad Recipe Substitutions and Variations

Chicken (2 cans): swap for about 2 cups shredded rotisserie or roasted chicken, or use 2 cans tuna or salmon if you want fish, or 2 cups cooked diced turkey for a milder taste.
Avocado (1 ripe): use 1/3 cup plain Greek yogurt plus 1 tsp olive oil for similar creaminess, or 1/3 cup mashed silken tofu for a neutral creamy binder, or 1/3 cup hummus for extra flavor.
Mayonnaise (1/3 cup): replace 1:1 with plain Greek yogurt to lighten it up, or use 1/3 cup vegan mayo if you’re dairy free, or do half mayo half Greek yogurt for best balance.
Dijon mustard (1 tbsp): swap with yellow mustard or whole grain mustard same amount, or try 1 tsp prepared horseradish for a sharper kick, or stone ground mustard for more texture.

Pro Tips

1) Make texture pop by mixing two chicken textures: shred half into small flakes and chop the other half into bigger chunks. You get bite and creaminess together and it keeps the salad from feeling like mush.

2) Keep the avocado fresh longer by storing the salad in a shallow, airtight container and pressing plastic wrap right on the surface, no air pockets. If you have to make it ahead add a little extra lemon juice to the avocado and plan to eat within 24 hours.

3) Taste and fix it, dont just follow numbers. If it tastes flat add a squeeze more lemon or a tiny pinch of salt, if it needs lift try a small splash of pickle juice or a dab more mustard, if its too rich add more celery or chopped cucumber for crunch.

4) Amp up flavor without overdoing mayo: fold in a teaspoon of Dijon or a small spoon of finely chopped dill pickles for tang, or stir in a pinch of smoked paprika and a few chopped chives at the end so the herbs stay bright.

Avocado Chicken Egg Salad Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

My Egg Salad With Chicken features creamy avocado, tender canned chicken and chopped eggs in a protein-packed low carb bowl with endless serving possibilities.

Servings

servings

Calories

500

kcal

Equipment: 1. Can opener and a fine mesh strainer or colander for draining the canned chicken
2. Large mixing bowl (big enough to mix without making a mess)
3. Small bowl for mashing the avocado and mixing the dressing
4. Fork for flaking the chicken and for mashing the avocado (you can reuse it)
5. Cutting board and chef’s knife for chopping celery, onion and herbs
6. Egg slicer or a small knife to chop the hard boiled eggs neatly
7. Measuring spoons plus a 1/3 cup measure for the mayo and lemon
8. Rubber spatula or large spoon for folding everything together, plus plastic wrap or an airtight container for chilling

Ingredients

2 (12.5 oz) cans chunk chicken breast, drained (about 2 1/2 cups)
4 large hard boiled eggs, chopped
1 ripe avocado mashed
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 celery stalks finely chopped
3 tablespoons red onion, finely chopped
2 tablespoons chopped fresh chives or parsley
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 to 2 teaspoons dill pickle relish or chopped dill pickles optional

Directions

Drain both cans of chunk chicken very well and pat dry with paper towels, then flake the chicken into a large mixing bowl with a fork so you have mostly bite sized pieces.
Add the 4 chopped hard boiled eggs to the chicken; if you want neater pieces use an egg slicer or chop on a cutting board then scoop into the bowl.
In a separate bowl mash the ripe avocado with a fork, leave it a little chunky, then stir in the 1/3 cup mayonnaise, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice so it becomes a creamy dressing.
Stir the finely chopped celery, 3 tablespoons red onion and 2 tablespoons chopped fresh chives or parsley into the avocado mixture; if you like a tangy pop add 1 to 2 teaspoons dill pickle relish or chopped dill pickles here, optional.
Season the avocado dressing with 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then taste and tweak salt or lemon if needed.
Fold the avocado dressing into the chicken and egg mixture gently with a spatula until everything is evenly coated but still chunky, avoid over mixing so it doesnt turn too mushy.
Cover and chill at least 15 to 30 minutes to let the flavors meld; pressing plastic wrap directly on the surface helps slow avocado browning, or add a little extra lemon juice if you plan to keep it longer.
Serve on lettuce leaves, low carb bread, toasted whole grain, or cucumber boats; this is best the same day but will keep up to about 24 hours refrigerated, after that the avocado will start to brown and change texture.

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.