I’m talking Egg And Chicken Salad with avocado: creamy, high-protein, low-carb lunch that actually keeps you full and makes leftovers worth eating, keep scrolling.

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I am obsessed with this Egg Salad With Chicken because it hits every food mood I have, creamy, tangy, and actually substantial. I love smashing a ripe avocado into the mix and chunking up hard boiled eggs so each bite is rich and a little messy.

It’s one of my go to Salads High Protein when I need something that fills me without being boring. And I mean boring in the worst way.

But it’s also bright and a little sharp from whatever crunchy bits you throw in. Pure, unapologetic lunch that makes me want to eat it twice daily.

Ingredients

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Canned chicken: quick protein, it’s like short-cut comfort chicken.
Hard boiled eggs: creamy chunks, adds rich protein and heft.
Avocado: silky fat that keeps it moist and creamy.
Mayonnaise: binds everything, gives that classic egg-salad creaminess.
Dijon mustard: tangy zip, wakes up the other flavors.
Lemon juice: brightens and stops avocado from browning.
Red onion: sharp crunch and a little bite.
Green onions: milder, fresher onion alternative, less bite.
Celery: crisp texture, makes each bite feel lively.
Kosher salt: simple seasoning, pulls flavors together nicely.
Black pepper: warm kick, it’s subtle but necessary.
Smoked paprika: optional smoky hint, adds color too.
Cilantro or parsley: fresh herb note, pick your mood.
Hot sauce or cayenne: optional heat if you like spice.
Butter lettuce or bread: vehicle for scooping, makes it sandwich-ready.

Ingredient Quantities

1 can (12.5 to 14 oz) canned chicken, drained

3 large hard boiled eggs, chopped

1 ripe avocado, peeled and roughly mashed

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup red onion, finely diced (or 2 green onions)

1/2 cup celery, finely diced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika (optional)

2 tablespoons chopped fresh cilantro or parsley (optional)

1/4 teaspoon hot sauce or a pinch of cayenne (optional)

Butter lettuce leaves or bread for serving (optional)

How to Make this

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1. Drain the canned chicken well and transfer to a medium bowl, fluffing it with a fork to break up any large chunks.

2. Chop the hard boiled eggs and add them to the bowl with the chicken. Mix gently so the eggs don’t get too mashed.

3. Peel and roughly mash the ripe avocado in a small bowl, leaving it a bit chunky, then stir in the mayonnaise, Dijon mustard and fresh lemon juice until smoothish.

4. Add the mashed avocado-mayo mix to the chicken and eggs, folding everything together until combined.

5. Stir in the finely diced red onion (or green onions), diced celery, kosher salt, black pepper and smoked paprika if using. Taste and adjust salt or lemon if needed.

6. If you like a little heat, add the hot sauce or a pinch of cayenne now and mix it in.

7. Fold in the chopped cilantro or parsley if using, but dont overwork it so the salad stays a little chunky and fresh.

8. Chill in the fridge for 10 to 20 minutes if you want it colder and for the flavors to meld, or serve right away.

9. Serve scoops on butter lettuce leaves for a low carb option, or pile on bread for sandwiches. Top with extra paprika or herbs if you want.

10. Store leftovers in an airtight container for up to 2 days, because the avocado will brown a bit over time but still tastes fine; give it a quick stir before serving.

Equipment Needed

1. Can opener
2. Small colander or fine mesh strainer (to drain the canned chicken)
3. Medium mixing bowl
4. Small bowl for mashing the avocado
5. Fork (for fluffing chicken and mashing a bit)
6. Chef’s knife
7. Cutting board
8. Measuring spoons (for mayo, mustard, lemon juice, spices)

FAQ

Q: Can I use fresh cooked chicken instead of canned?

A: Yes, totally. Use about 1 to 1 1/4 cups shredded cooked chicken (rotisserie works great). Just cool and drain any excess juices so the salad isn't watery.

Q: Will the avocado turn brown if I make this ahead?

A: It can, but the lemon juice helps slow it. For best results mix the avocado in just before serving. If you need to make it earlier, press plastic wrap directly onto the surface of the salad and keep it chilled; it should be fine for a few hours.

Q: How long will leftovers keep?

A: Store in an airtight container in the fridge for up to 2 days. After that the avocado texture gets mushy and the eggs can start to change flavor, so eat sooner rather than later.

Q: Can I skip the mayo or use something lighter?

A: Yep. Swap mayo for Greek yogurt or a 50/50 mix of yogurt and mayo to cut fat but keep creaminess. If you need totally mayo free, mashed avocado plus yogurt gives a nice texture.

Q: Any quick hacks to boost flavor?

A: Add a splash of pickle juice or a little caper brine for brightness, or a pinch of sugar if the lemon makes it too sharp. Toasted seeds or a few chopped roasted nuts add a nice crunch.

Q: What do you serve it with?

A: It's great on butter lettuce wraps, toasted bread, crackers, or stuffed into a tomato or avocado half. Works as a sandwich, salad topping, or simple snack.

Avocado Chicken Egg Salad Recipe Substitutions and Variations

Canned chicken: Swap for 1 cup shredded rotisserie or roasted chicken, or use a can of tuna if you want a different flavor. Either one works fine if you don’t have canned chicken.
Mayonnaise: Use plain Greek yogurt (same amount) for tang and fewer calories, or replace with mashed avocado for a creamier, richer salad.
Ripe avocado: If your avocado is rock hard or brown, try 1/2 cup mashed cooked chickpeas or 1/3 cup hummus for creaminess and protein.
Hard boiled eggs: For an egg-free version, mash 3/4 to 1 cup cooked chickpeas to mimic texture, or use 3/4 cup extra canned chicken for more meat.

Pro Tips

1. Chill the salad briefly before serving, even 10 minutes helps flavors meld and the avocado tastes cleaner, but don’t wait too long or it’ll brown — sorry, don’t use that last character; aim for under 2 hours max.
2. Shield the avocado from air by pressing a piece of plastic wrap directly onto the surface of the salad if storing, or stir in a squeeze more lemon right before eating to freshen it up.
3. Use a fork to flake the canned chicken, not a knife, so you keep bite-sized texture; same with the eggs, chop gently so the salad stays chunky not mushy.
4. Taste and tweak at the end — more lemon brightens, a pinch of salt brings out sweetness from the onion, and a tiny hit of hot sauce will wake everything up without overpowering.

Avocado Chicken Egg Salad Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m talking Egg And Chicken Salad with avocado: creamy, high-protein, low-carb lunch that actually keeps you full and makes leftovers worth eating, keep scrolling.

Servings

servings

Calories

375

kcal

Equipment: 1. Can opener
2. Small colander or fine mesh strainer (to drain the canned chicken)
3. Medium mixing bowl
4. Small bowl for mashing the avocado
5. Fork (for fluffing chicken and mashing a bit)
6. Chef’s knife
7. Cutting board
8. Measuring spoons (for mayo, mustard, lemon juice, spices)

Ingredients

1 can (12.5 to 14 oz) canned chicken, drained
3 large hard boiled eggs, chopped
1 ripe avocado, peeled and roughly mashed
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup red onion, finely diced (or 2 green onions)
1/2 cup celery, finely diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (optional)
2 tablespoons chopped fresh cilantro or parsley (optional)
1/4 teaspoon hot sauce or a pinch of cayenne (optional)
Butter lettuce leaves or bread for serving (optional)

Directions

Drain the canned chicken well and transfer to a medium bowl, fluffing it with a fork to break up any large chunks.
Chop the hard boiled eggs and add them to the bowl with the chicken. Mix gently so the eggs don't get too mashed.
Peel and roughly mash the ripe avocado in a small bowl, leaving it a bit chunky, then stir in the mayonnaise, Dijon mustard and fresh lemon juice until smoothish.
Add the mashed avocado-mayo mix to the chicken and eggs, folding everything together until combined.
Stir in the finely diced red onion (or green onions), diced celery, kosher salt, black pepper and smoked paprika if using. Taste and adjust salt or lemon if needed.
If you like a little heat, add the hot sauce or a pinch of cayenne now and mix it in.
Fold in the chopped cilantro or parsley if using, but dont overwork it so the salad stays a little chunky and fresh.
Chill in the fridge for 10 to 20 minutes if you want it colder and for the flavors to meld, or serve right away.
Serve scoops on butter lettuce leaves for a low carb option, or pile on bread for sandwiches. Top with extra paprika or herbs if you want.
Store leftovers in an airtight container for up to 2 days, because the avocado will brown a bit over time but still tastes fine; give it a quick stir before serving.

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.