Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, ripe avocado and good-quality cooked chicken make all the difference. I always choose organic eggs when I can, and a firm yet creamy avocado to get that perfect balance of texture. A squeeze of fresh lemon juice brightens the flavors and keeps the avocado from browning. These simple, wholesome ingredients come together effortlessly to create a satisfying salad that’s both nourishing and delicious.
- 2 ripe avocados, peeled and pitted
- 2 cups cooked chicken breast, shredded or chopped
- 4 hard-boiled eggs, chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, a pinch (optional for a little kick)
Instructions
- Start by hard boiling your eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover for 10-12 minutes. Cool in ice water before peeling.
- In a large bowl, mash the avocados with a fork until creamy but still slightly chunky for texture.
- Add the cooked chicken, chopped hard-boiled eggs, diced red onion, celery, and parsley to the bowl.
- Drizzle in fresh lemon juice and add Dijon mustard if using. Gently fold everything together to combine.
- Season with salt, pepper, and a pinch of red pepper flakes for a subtle heat. Taste and adjust seasoning as needed.
- Refrigerate for at least 15 minutes to let flavors meld, although it can be enjoyed immediately if you’re hungry!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Avocado Chicken Egg Salad, recipe, cooking, food
