How do you make avocado and egg salad?

To make a simple avocado and egg salad, start by dicing hard-boiled eggs and ripe avocados. Combine them gently in a bowl with a creamy base like mayonnaise, Greek yogurt, or sour cream. Add a splash of lemon juice, salt, pepper, and fresh herbs like dill or parsley. Mix gently to avoid mashing the avocado. Optional ingredients like red onion, corn, or celery add crunch and flavor. This combo creates a creamy, satisfying dish perfect as a side, on toast, or in a wrap.

How to make avocado and chicken salad?

Begin with chopped or shredded cooked chicken breast and diced avocado. Add complementary ingredients like red onion, sweet corn, bacon bits, or cherry tomatoes. For dressing, whisk together mayonnaise, sour cream, lemon juice, mustard, and herbs. Pour it over the salad, then fold gently to coat all ingredients. Serve chilled on its own, wrapped in lettuce leaves, or in a sandwich. This mix balances creamy texture with lean protein for a light yet filling meal.

How to use egg and avocado?

Egg and avocado are a dream team in countless recipes. You can slice hard-boiled eggs and layer them on avocado toast for breakfast. In salads, dice both and toss with fresh veggies and a light vinaigrette or creamy dressing. Try mashing avocado with chopped boiled eggs, lemon juice, and seasoning for a quick spread. They're also great in wraps, rice bowls, or as a topping on grain salads. Their textures complement each other, and together they boost protein and healthy fat intake.

How long does avocado egg salad last?

Avocado egg salad is best enjoyed fresh but can be stored in the fridge for up to 1–2 days. Avocados tend to brown quickly, especially once mixed into the salad. To slow this process, store it in an airtight container and press plastic wrap directly against the surface to limit air exposure. While the salad will remain safe to eat, its texture and visual appeal may decline after the first day. For meal prep, add avocado just before serving for best results.

Avocado Chicken Egg Salad – A Truly Delicious & Protein-Packed Recipe

Description

Avocado Chicken Egg Salad blends creamy avocado, tender chicken, and eggs in a zesty, protein-packed, gluten-free recipe ready in 25 minutes

Ingredients

For the Salad:
- 4 hard-boiled eggs, diced
- 12 to 16 ounces cooked chicken breast, chopped or shredded
- 2 ripe avocados, diced
- 1 cup canned corn kernels, drained
- 1 small red onion, chopped
- 1 cup cooked turkey bacon or beef bacon, chopped (pork-free substitute)
For the Dressing:
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons chopped fresh dill
- 1½ tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper

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Instructions

In a large mixing bowl, combine the diced eggs, chicken, avocados, corn, bacon substitute, and red onion. Toss gently to mix and set aside.
In a separate bowl, whisk together the mayonnaise, sour cream, dill, lemon juice, mustard, salt, and pepper until smooth and creamy.
Pour the desired amount of dressing over the salad and gently toss to coat evenly.
Serve immediately or refrigerate until ready to enjoy.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Protein-Packed Salads
Method: Mixing
Cuisine: American