chicken and egg salad recipe

Written ByJenny Smyth Posted on
chicken and egg salad recipe
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The Best chicken and egg salad recipe

I’ve been making this chicken and egg salad recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a quick lunch or dinner, and it’s also great for packing in lunches or taking to potlucks.

The best part is that it’s incredibly easy to make, and you can customize it to your taste by adding your favorite ingredients. I love how the creamy eggs and tangy chicken come together in a delicious harmony of flavors.

My kids always ask for seconds, and my husband requests it frequently for his packed lunch. I’ve even served it at family gatherings, and everyone raves about it.

It’s a recipe that’s been passed down through generations, and I’m so glad I can share it with you today. The key to making this recipe shine is to use high-quality ingredients, especially the eggs and chicken.

You want them to be fresh and of good quality so that they add depth and richness to the salad. Don’t overmix the ingredients, as this can make the salad too dense and heavy.

A light touch is key here, so you want to gently fold the ingredients together until they’re just combined. This will help preserve the delicate texture of the eggs and prevent them from becoming too rubbery or hard.

Chicken and Egg Salad

Chicken and Egg Salad

4.7 from 973 votes

A classic chicken and egg salad made with tender shredded chicken and hard-boiled eggs, bound together with a creamy mayonnaise dressing. This versatile dish is perfect for sandwiches, wraps, or served on a bed of lettuce.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken and Eggs

2 boneless skinless chicken breasts (about 1 lb)
4 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Dressing

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh parsley
Salt and pepper to taste

👨‍🍳Directions

1Place the chicken breasts in a medium saucepan and cover with cold water by 1 inch.
2Add 1/2 teaspoon salt and bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is cooked through and reaches an internal temperature of 165°F, about 15-18 minutes.
3Remove the chicken from the water and let it cool slightly on a cutting board.
4While the chicken cooks, place the eggs in a small saucepan and cover with cold water.
5Bring to a boil over high heat, then cover the pan, remove from heat, and let stand for 10 minutes for hard-boiled eggs.
6Drain the hot water and fill the pan with cold water and ice cubes to cool the eggs quickly, then peel and chop them into small pieces.
7Once the chicken is cool enough to handle, shred it into small bite-sized pieces using two forks or your fingers.
8In a large bowl, combine the shredded chicken, chopped eggs, celery, red onion, and parsley.
9In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
10Pour the dressing over the chicken and egg mixture and stir gently until everything is evenly coated.
11Season with salt and pepper to taste.
12Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
13Serve chilled on bread, in lettuce wraps, or with crackers.

🔧Equipment

Medium saucepan
Large bowl
Cutting board
Chef’s knife
Measuring cups and spoons
Fork or two forks for shredding

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 255mg🧂Sodium: 620mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For a lighter version, substitute half the mayonnaise with plain Greek yogurt. Add a pinch of paprika or cayenne for a subtle kick.

Watch Video Of How Chicken and Egg Salad Works

This chicken and egg salad recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight meal. The best part is that you can make it ahead of time and store it in the fridge for up to 24 hours before serving.

Reheating leftovers is also easy – simply microwave the salad until warmed through. You can also serve it at room temperature if you prefer.

For added convenience, consider making individual servings in small containers so that everyone can serve themselves.

❓ Frequently Asked Questions About Chicken and Egg Salad

Q: What is the origin of chicken and egg salad?

This dish has its roots in traditional American cuisine, where it was often served as a side dish or light lunch.

Q: What are some key ingredients in this recipe?

The main ingredients are chicken breast or thighs, hard-boiled eggs, mayonnaise or Greek yogurt, Dijon mustard, chopped celery, onion, salt, pepper, and chopped fresh herbs like parsley or dill.

Q: Can I customize this recipe to suit my tastes?

Yes, feel free to add your favorite ingredients or adjust the quantities of each ingredient to suit your taste preferences.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken breast or thighs as a main ingredient.

Q: Can I store this salad in the fridge for later use?

Yes, you can store this salad in an airtight container in the fridge for up to 24 hours before serving.

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