Avocado Chicken Egg Salad Recipe

I call this Egg Salad With Chicken my go-to for turning canned chicken, ripe avocado and chopped hard-boiled eggs into a protein-packed, low carb bowl that opens up so many serving possibilities.

I can’t stop coming back to this Avocado Chicken Egg Salad, it’s the kind of thing that makes lunch feel like an actual choice instead of just whatever’s left. Chunk white chicken and ripe avocado sit together with chopped eggs in my head like some weird superhero team, and honestly it works.

It’s not just another Egg And Chicken Salad, it’s more of an Avocado Chopped Salad that somehow tastes fresh even when you grab it straight from the fridge. I love that it’s sturdy enough for quick dinners yet weirdly fun, you’ll want to figure out every way to eat it.

Ingredients

• Chunk white chicken gives lean protein low carbs, keeps the salad hearty and filling.
• Hard boiled eggs add creaminess, extra protein vitamin D and a rich yolk flavor.
• Ripe avocado brings healthy fats and fibre, makes it creamy and mildly nutty tasting.
• Mayonnaise or yogurt gives tang and moisture but you can lighten it with yogurt.
• Lemon juice adds bright acidity prevents avocado browning and wakes up all the flavors.
• Red onion gives sharp bite a little crunch and a sweet note when finely minced.
• Fresh cilantro adds herbal freshness, a pop of green and subtle citrusy almost peppery kick.

Ingredient Quantities

• 1 (12.5 oz) can chunk white chicken drained
• 3 large hard boiled eggs chopped
• 1 ripe avocado mashed
• 1/4 cup mayonnaise (4 tbsp)
• 1 tbsp plain Greek yogurt (optional)
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 celery stalk finely diced
• 2 tbsp red onion finely minced
• 2 tbsp fresh cilantro or parsley chopped
• 1 scallion thinly sliced (optional)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (optional)
• Pinch red pepper flakes or a few dashes hot sauce (optional)

How to Make this

1. Drain the canned chunk white chicken well, then fluff or shred it with a fork into a medium mixing bowl.

2. Chop the 3 large hard boiled eggs into bite sized pieces and add them to the bowl.

3. Mash the ripe avocado in a small bowl, add the 1 tablespoon fresh lemon juice right away so it stays green, leave it slightly chunky if you like texture.

4. In a separate small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon plain Greek yogurt if using, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika and a pinch of red pepper flakes or a few dashes of hot sauce if you want heat.

5. Stir the mashed avocado into that mayo mixture until mostly smooth and combined, taste and add a tiny squeeze more lemon if it seems dull.

6. Fold the avocado-dressing into the bowl with chicken and eggs, do it gently so the eggs dont get smashed to paste.

7. Add 1 finely diced celery stalk, 2 tablespoons finely minced red onion, 2 tablespoons chopped cilantro or parsley, and the thinly sliced scallion if using; fold everything together so it’s evenly distributed.

8. Taste and adjust seasoning with a little more salt, pepper or lemon, and more hot sauce if you want more kick.

9. Chill for 15 to 30 minutes to let flavors meld or serve right away; store in an airtight container up to 24 to 48 hours but press plastic wrap onto the salad surface to slow browning of the avocado.

Equipment Needed

1. Can opener, to get into the canned chicken
2. Fine mesh strainer or small colander, so you can drain the chicken well
3. Medium mixing bowl, for the chicken and eggs
4. Small bowl, for mashing the avocado and holding the dressing if you want
5. Fork, to fluff/shred the chicken and mash the avocado a bit
6. Whisk, for combining mayo, yogurt and seasonings
7. Rubber spatula or wooden spoon, for gentle folding so the eggs dont get smashed
8. Cutting board, for chopping eggs, celery, onion and herbs
9. Chef’s knife, or a sharp utility knife for all the chopping
10. Measuring spoons and a 1/4 cup measure, to get the mayo, lemon and spices right

FAQ

Avocado Chicken Egg Salad Recipe Substitutions and Variations

Quick swaps for the Avocado Chicken Egg Salad, if you need ’em.

• Canned chunk white chicken
  • Shredded rotisserie chicken, same amount — more juicy and meaty
  • Canned tuna in water, drained, same volume — milder flavor
  • Cooked diced turkey breast, 1:1 swap — great for leftovers
  • Cooked chickpeas, lightly mashed, 1:1 by volume — vegetarian protein
• Ripe avocado, mashed
  • Mashed green peas (blanched then smashed), about same volume — bright, slightly sweet
  • Hummus, equal amount — creamy with a nutty tahini note
  • Silken tofu, blended until smooth, equal volume — neutral, adds creaminess
  • Extra Greek yogurt with a splash of olive oil, equal volume — tangy and a bit lighter
• Mayonnaise (4 tbsp)
  • Extra plain Greek yogurt, 1:1 — tangier, lower fat
  • Light mayo or avocado oil mayo, 1:1 — same texture with less saturated fat
  • Sour cream, 1:1 — richer tang, use a little less if too runny
  • Mashed avocado, 1:1 — adds healthy fats and creaminess
• Hard boiled eggs, chopped
  • Chopped firm tofu, seasoned (add a pinch of kala namak if you want eggy taste), equal volume — vegan swap
  • Mashed chickpeas, lightly crushed, equal volume — chunky, creamy texture
  • Canned white beans, lightly mashed, equal amount — mild and protein packed
  • Flaked smoked salmon, chopped, use slightly less — for a richer, savory version

Pro Tips

– Pat the canned chicken dry with paper towels before mixing, then fold gently with the eggs so you keep little chunks instead of a mushy paste, otherwise it just turns into one texture and thats boring.

– Brightness matters, so zest a little lemon into the mix and taste as you go, add a tiny pinch of sugar if the lemon is too sharp, and add more acid only after tasting not before.

– For crunch, toast a few pepitas or chopped almonds and sprinkle them in right before serving, they keep their crispness longer than fresh veggies and add a nice nutty flavor.

– When you store it press plastic wrap directly on the surface to slow browning, eat within a day or two, and if the avocado looks tired next day stir in a little extra lemon or lime juice to freshen the color and flavor.