Avocado Egg Salad

Avocado Egg Salad

Avocado Egg Salad

Click here to watch the step-by-step video


  • 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


  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.
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