Avocado Egg Salad

Click here to watch the step-by-step video

Ingredients: 


For the Salad

• 4 hard boiled eggs, diced

• 2 cups cooked chicken breasts, chopped or shredded

• 2 avocados, diced

• 1 cup corn kernels, I use canned corn

• 8 slices bacon, cooked to a desired crispness and chopped

• 1 small red onion, chopped

For the Dressing

• ⅓ cup mayonnaise (I use Primal Kitchen) (Use code CLEANMONDAY10 for a discount)
• ⅓ cup sour cream
(I use good Culture brand)
• 2 tablespoons CMM Ranch Seasoning 

• 1½ tablespoons lemon juice

• 2 teaspoons Dijon mustard

• ¼ teaspoon salt

• ¼ teaspoon fresh ground black pepper

Instructions:

1. Add diced eggs, chopped chicken, diced avocados, corn, bacon crumbles, and chopped red onion to a large mixing bowl; toss gently just to combine and set aside.

2. In a separate mixing bowl, combine mayonnaise, sour cream, ranch, lemon juice, mustard, salt, and pepper; whisk until thoroughly incorporated. You can also place the ingredients in a jar and shake until combined. Taste for salt and pepper and adjust to your liking.

3. Add as much of the salad dressing as you prefer over the prepared salad; gently toss until well combined.

4. Serve or refrigerate until ready to use.
5. Top onto your favorite crackers or rice cakes. We love using the @miltonscraftbakers and we get the big bags at Costco.