I can’t get over how this Avocado Chicken Egg Salad turns simple canned chicken and eggs into a creamy, protein-packed lunch I want on repeat. It’s low carb, filling, and ridiculously easy to keep interesting all week.
I’m obsessed with this Avocado Chicken Egg Salad because it hits that rare lunch spot: creamy, filling, and actually interesting after two bites. I love how canned chicken keeps it fast without tasting like I gave up, and ripe avocado makes every scoop rich without feeling heavy.
And the protein? Serious.
I keep coming back to it when I want something low carb that still feels like a real meal. No sad desk-lunch energy.
Just chunky, creamy, salty, fresh bites that work in lettuce cups, on toast, with crackers, or straight from the bowl. But straight from the bowl wins.
Ingredients
- Canned chicken keeps it easy, filling, and ready when lunch needs to happen fast.
- Mashed avocado makes it creamy, rich, and a little healthier without trying too hard.
- Hard boiled eggs bring extra protein and that classic egg salad comfort.
- Mayo adds the smooth, familiar bite you expect in a good salad.
- Dijon mustard gives it a tiny tangy kick, so it’s not boring.
- Fresh lemon juice brightens everything up and helps the avocado stay pretty.
- Red onion adds sharp crunch, but not so much that it takes over.
- Celery brings that fresh snap you’ll notice in every bite.
- Fresh dill or parsley makes it taste cleaner, like you planned ahead.
- Kosher salt pulls the flavors together.
Basically, don’t skip it.
- Black pepper adds a little warmth and keeps things from tasting flat.
- Plus, smoked paprika or chives add color, flavor, and a little “hey, fancy.
”
Ingredient Quantities
- 12.5 ounce can chunk chicken, drained
- 1 ripe avocado, peeled, pitted, and mashed
- 3 large hard boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons red onion, finely chopped
- 2 tablespoons celery, finely chopped
- 1 tablespoon fresh dill or parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional 1/4 teaspoon smoked paprika or 1 tablespoon chopped chives
How to Make this
1. Drain the canned chicken well and transfer it to a medium bowl, using a fork to break up any large pieces.
2. Peel, pit, and mash the ripe avocado in a separate small bowl until mostly smooth.
3. Add the mashed avocado to the chicken and stir gently to combine.
4. In a small bowl whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth.
5. Pour the mayo mixture into the chicken and avocado, stirring until evenly coated.
6. Fold in the chopped hard boiled eggs, finely chopped red onion, finely chopped celery, and chopped dill or parsley.
7. Season with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
8. If using, stir in smoked paprika for a smoky note or chopped chives for a fresh finish.
9. Refrigerate for at least 15 minutes to let flavors meld, or serve immediately for a creamier texture.
10. Serve on lettuce leaves, low carb bread, crackers, or enjoy straight from the bowl.
Equipment Needed
1. Can opener
2. Medium mixing bowl
3. Small mixing bowl
4. Fork for breaking up chicken and mashing avocado
5. Whisk
6. Rubber spatula or mixing spoon
7. Chef knife
8. Cutting board
9. Measuring spoons and 1/4 cup measuring cup
10. Serving spoon or small scoop
FAQ
Avocado Chicken Egg Salad Recipe Substitutions and Variations
- Chunk chicken
- Canned tuna, drained
- Shredded rotisserie or roasted chicken
- Flaked smoked salmon
- Mashed chickpeas for a vegetarian option
- Avocado
- Plain Greek yogurt for creaminess and tang
- Mashed silken tofu for a neutral, creamy base
- Hummus to add creaminess with a savory, garlicky note
- Mashed cooked peas for color and a slightly sweet flavor
- Mayonnaise
- Greek yogurt for a lighter, tangy swap
- Light or olive oil mayonnaise for fewer calories
- Hummus for added flavor and fiber
- Olive oil blended with a little lemon juice for an oil-based dressing
- Fresh lemon juice
- Fresh lime juice for a brighter, slightly different citrus note
- White wine vinegar for mild acidity
- Apple cider vinegar for a fruitier tang
- Rice vinegar for a very gentle, mild acidity
Pro Tips
– If your avocado is slightly underripe and not creamy enough, stir in an extra teaspoon of lemon juice and a splash of olive oil while mashing to loosen the texture without watering down flavor.
– Drain the canned chicken on paper towels and press gently to remove excess liquid before mixing so the salad does not become watery.
– For the best onion bite without overpowering, soak the chopped red onion in cold water for 5 minutes, then drain well before adding.
– Make this a day-ahead dish by holding back a small portion of avocado and egg, refrigerating the rest. Fold the reserved avocado and egg in just before serving to refresh texture and color.
– If you want more zip without extra mayonnaise, add a pinch more Dijon and a teaspoon of finely chopped pickles or capers to sharpen the flavor.
Avocado Chicken Egg Salad Recipe
I can’t get over how this Avocado Chicken Egg Salad turns simple canned chicken and eggs into a creamy, protein-packed lunch I want on repeat. It’s low carb, filling, and ridiculously easy to keep interesting all week.
4
servings
353
kcal
Equipment: 1. Can opener
2. Medium mixing bowl
3. Small mixing bowl
4. Fork for breaking up chicken and mashing avocado
5. Whisk
6. Rubber spatula or mixing spoon
7. Chef knife
8. Cutting board
9. Measuring spoons and 1/4 cup measuring cup
10. Serving spoon or small scoop
Ingredients
-
12.5 ounce can chunk chicken, drained
-
1 ripe avocado, peeled, pitted, and mashed
-
3 large hard boiled eggs, chopped
-
1/4 cup mayonnaise
-
1 teaspoon Dijon mustard
-
1 tablespoon fresh lemon juice
-
2 tablespoons red onion, finely chopped
-
2 tablespoons celery, finely chopped
-
1 tablespoon fresh dill or parsley, chopped
-
1/2 teaspoon kosher salt
-
1/4 teaspoon freshly ground black pepper
-
Optional 1/4 teaspoon smoked paprika or 1 tablespoon chopped chives
Directions
- Drain the canned chicken well and transfer it to a medium bowl, using a fork to break up any large pieces.
- Peel, pit, and mash the ripe avocado in a separate small bowl until mostly smooth.
- Add the mashed avocado to the chicken and stir gently to combine.
- In a small bowl whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth.
- Pour the mayo mixture into the chicken and avocado, stirring until evenly coated.
- Fold in the chopped hard boiled eggs, finely chopped red onion, finely chopped celery, and chopped dill or parsley.
- Season with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
- If using, stir in smoked paprika for a smoky note or chopped chives for a fresh finish.
- Refrigerate for at least 15 minutes to let flavors meld, or serve immediately for a creamier texture.
- Serve on lettuce leaves, low carb bread, crackers, or enjoy straight from the bowl.
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.
Nutrition Facts
- Serving Size: 205g
- Total number of serves: 4
- Calories: 353kcal
- Fat: 24.6g
- Saturated Fat: 3.3g
- Trans Fat: 0.1g
- Polyunsaturated: 3.3g
- Monounsaturated: 13.8g
- Cholesterol: 203mg
- Sodium: 559mg
- Potassium: 518mg
- Carbohydrates: 5.3g
- Fiber: 3.5g
- Sugar: 0.4g
- Protein: 26.1g
- Vitamin A: 220IU
- Vitamin C: 4mg
- Calcium: 25mg
- Iron: 2mg
