How to Make Chicken and Egg Salad

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A Comfort Classic You’ll Keep Coming Back To

Let’s be real: few dishes strike that perfect balance between simple prep and rich satisfaction like chicken and egg salad. Whether you’re a meal prep enthusiast or just looking for a protein-rich lunch option, this recipe is a game-changer. Maybe it reminds you of family picnics or those quick lunches between errands. Whatever the memory, chicken and egg salad is more than a dish—it’s a reliable comfort.

In this guide, you’ll discover not just how to make a classic chicken and egg salad, but also how to spice it up with easy variations. Plus, we’ll walk through serving ideas, FAQs, and pro tips to ensure yours turns out perfect every time.

What Is Chicken and Egg Salad?

A Protein-Packed Staple

At its core, chicken and egg salad is a creamy, cold dish made from shredded chicken and chopped hard-boiled eggs, blended with a tangy dressing and crunchy add-ins. It’s beloved for its adaptability. Whether you want a quick snack or something fancy for guests, it fits the bill.

Nutritional Value

High protein: Both chicken and eggs offer excellent protein content, keeping you full longer.
Low in carbs: Ideal for low-carb, keto, or high-protein diets.
Flexible: Swap ingredients to match your dietary needs.

A single cup of chicken and egg salad (classic version) offers roughly:

Calories: 280-350
Protein: 24-28g
Carbs: 2-4g
Fat: 18-25g

Ingredients for the Best Chicken and Egg Salad

Here’s your foundational recipe. Feel free to tweak it to your taste.

Basic Ingredients Table

IngredientQuantityNotes

Cooked chicken breast, 2 cups, shredded. Rotisserie or poached works perfectly.

Hard-boiled eggs, 4, chopped, fully cooked, and peeled

Mayonnaise ½ cup. Substitute with Greek yogurt if desired

Dijon mustard 1 tbsp. Adds a subtle tang

Celery, ½ cup, diced. Brings a crisp texture

Red onion ¼ cup, minced. Optional, adds bite

Salt & pepper, to taste. Essential for flavor balance

Fresh herbs (dill/parsley). Optional Boosts freshness

Step-by-Step: How to Make Chicken and Egg Salad

Step 1: Prepare Your Chicken

If you don’t have leftover chicken, cook fresh breast meat:

Season lightly and boil or bake until fully cooked.
Let it cool, then shred or chop.

Step 2: Boil the Eggs

Place eggs in a pot, cover with water.
Bring to a boil, then simmer 10–12 minutes.
Transfer to cold water, peel when cool.

Step 3:

In a large bowl, mix chicken, eggs, celery, and onion.
Stir gently to preserve some texture.

Step 4: Mix the Dressing

Whisk together mayo, mustard, salt, pepper, and herbs.
Taste and adjust seasonings.

Step 5: Combine and Chill

Pour dressing over salad mixture.
Stir until evenly coated.
Chill in the fridge for 30 minutes to meld flavors.

Easy Variations of Chicken and Egg Salad

You’re not locked into one flavor profile. Try these delicious yet straightforward alternatives:

1. Avocado Chicken and Egg Salad

Replace mayo with mashed avocado.
Add lime juice and cilantro for brightness.

2. Spicy Sriracha Kick

Mix in a teaspoon of sriracha.
Add diced jalapeños and a pinch of paprika.

3. Mediterranean Style

Swap in olive oil and lemon juice for the dressing.
Toss with kalamata olives, cherry tomatoes, and feta.

4. Keto-Friendly Remix

Use full-fat mayo and omit onions.
Serve over a bed of mixed greens or in lettuce wraps.

5. Light & Fresh Greek Yogurt Version

Sub Greek yogurt for mayo.
Add cucumber, dill, and a splash of vinegar.

Best Ways to Serve Chicken and Egg Salad

Get creative with your presentation to make the meal more exciting:

Sandwiches: On toasted sourdough, whole grain, or croissants.
Lettuce Wraps: Great for a low-carb lunch.
Stuffed Avocados: Spoon into halved avocados.
Appetizers: Serve on crackers or cucumber slices.
Power Bowls: Pair with quinoa, leafy greens, and veggies.

Tips for the Perfect Chicken and Egg Salad

You want your salad to stand out? These tips will elevate it from good to unforgettable:

Use fresh chicken for the best texture.
Don’t overmix — maintain chunkiness.
Taste after chilling, then adjust seasoning.
Add a squeeze of lemon for brightness.
Chop ingredients evenly for balanced bites.

Frequently Asked Questions About Chicken and Egg Salad

Can I use canned chicken?

Absolutely. Drain it well and fluff with a fork. It won’t have the same texture as fresh, but it saves time.

How long does it last in the fridge?

Properly stored in an airtight container, it keeps for up to 3 days.

Can I freeze chicken and egg salad?

Not recommended. Mayonnaise and eggs don’t freeze well; the texture changes drastically.

Is chicken and egg salad healthy?

Yes, especially when using Greek yogurt or avocado. It’s naturally high in protein and low in carbs.

Can I make it ahead of time?

Definitely, in fact, the flavors improve after a few hours in the fridge.

Conclusion: Make It Yours

Now that you’ve seen how flexible and easy chicken and egg salad can be, it’s time to put your own spin on it. Whether you’re preparing a batch for the week or just need a quick dinner fix, this dish covers it all. Play with flavors, tweak ingredients to your liking, and don’t forget to share your creations.

If you found this recipe helpful, leave a comment or share it with a friend who could use some mealtime inspiration. And if you’re looking for more chicken-based recipes, be sure to explore our blog for tasty ideas that fit your lifestyle.

Try it today — your future self (and your taste buds) will thank you!