In a large mixing bowl, combine the diced hard-boiled eggs, shredded cooked chicken, diced avocados, sweet corn, crispy bacon, and chopped red onion. Gently toss the ingredients together using a spatula.

In a separate medium bowl, whisk together mayonnaise, sour cream, fresh dill, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.

Drizzle the creamy lemon dill dressing over the salad mixture, and gently toss using the spatula, coating all ingredients evenly.

Serve the Avocado Chicken Egg Salad immediately or cover tightly and chill in the refrigerator for up to one hour.