Looking for a fresh twist on classic chicken salad? Adding eggs makes it richer, creamier, and packed with protein. This recipe is simple, quick, and perfect for sandwiches, wraps, or a light lunch. Follow along to see how to make the best chicken salad with eggs—plus easy tips, swaps, and serving ideas.
Why This Chicken and Egg Salad Is Worth Making
This isn’t just another chicken salad. Adding hard-boiled eggs gives the dish a richer texture and an extra boost of protein. The flavors are mild yet satisfying, making it a versatile choice for quick lunches, picnic spreads, or even meal prep for the week.
- Balanced flavor and texture: tender chicken, creamy dressing, and soft egg pieces come together in every bite.
- Budget-friendly ingredients: everything you need is simple and pantry-ready.
- Customizable for any taste: swap herbs, spices, or mix-ins to make it your own.
- Perfect for any occasion: serve it as a sandwich filling, with crackers, or over crisp greens.
Key Ingredients and Smart Substitutions
The beauty of chicken salad with eggs is its simplicity. You only need a few basics, and you can adjust them to match what you have on hand.
Essential Ingredients
- Cooked chicken: poached, roasted, or rotisserie chicken works. Use breast meat for a leaner salad or a mix of light and dark meat for more flavor.
- Hard-boiled eggs: add creaminess and a mild, rich taste.
- Mayonnaise: the classic base for the dressing. For a lighter version, try Greek yogurt or a half-and-half mix.
- Celery: gives the salad crunch and freshness.
- Green onions or red onion: a mild bite that balances the creamy dressing.
- Mustard: Dijon or yellow mustard adds tang and depth.
- Salt and pepper: keep the seasoning simple and clean.
Optional Add-Ins
Fresh herbs like parsley or dill for extra flavor. Chopped pickles or relish for a sweet-tangy kick. A squeeze of lemon juice for brightness. A touch of paprika for color and warmth.
Smart Swaps
- No mayo? Use sour cream, yogurt, or mashed avocado.
- No chicken? Try turkey or even canned tuna for a different twist.
- No celery? Use diced cucumber or bell pepper for crunch.
- Low-sodium needs? Poach chicken in unsalted water and season to taste at the end.
Preparing the Chicken and Hard-Boiled Eggs
Great chicken salad starts with properly cooked chicken and perfectly boiled eggs. Both should be tender, flavorful, and easy to chop.
How to Cook the Chicken
- Poaching (best for moist chicken): Place chicken breasts in a pot, cover with water or broth, and add a pinch of salt. Simmer gently for 12–15 minutes until the chicken is fully cooked (165°F / 74°C).
- Roasting (adds flavor): Brush chicken with a little oil, season lightly, and roast at 375°F (190°C) for 25–30 minutes.
- Shortcut option: Use a store-bought rotisserie chicken. Just remove the skin and chop the meat.
After cooking, let the chicken rest to cool slightly, then dice or shred into bite-sized pieces.
How to Make Perfect Hard-Boiled Eggs
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a boil, then reduce to a gentle simmer and cook for 9–10 minutes. Transfer eggs to an ice bath immediately to stop cooking and make peeling easy. Peel and chop into even pieces.
Pro Tips
Cook the chicken and eggs ahead of time for quick assembly later. Don’t overcook dry chicken or rubbery eggs can ruin the salad texture. Season lightly during cooking to build flavor before mixing the salad.
Step-by-Step: Making the Chicken Salad Recipe With Eggs
Once your chicken and eggs are ready, putting the salad together is quick and simple. The goal is a creamy, well-balanced mixture with just the right amount of crunch.
Prepare the Base
In a large mixing bowl, add chopped chicken and diced hard-boiled eggs. Toss lightly to distribute them evenly.
Add Vegetables and Seasoning
Stir in celery, onion, and any fresh herbs you’re using. Sprinkle with salt, pepper, and a small spoon of mustard for tang.
Make the Dressing
In a small bowl, combine mayonnaise (or yogurt/avocado mix) with lemon juice if you want extra brightness. Mix until smooth, then taste and adjust seasoning.
Combine Everything
Pour the dressing over the chicken mixture. Gently fold until all ingredients are evenly coated — avoid mashing the eggs too much.
Taste and Adjust
Check for seasoning and add more salt, pepper, or herbs if needed. If it feels too thick, stir in a teaspoon of milk, cream, or extra lemon juice.
Chill Before Serving
Cover and refrigerate for at least 30 minutes to let flavors meld.
Variations to Try
Chicken salad with eggs is endlessly adaptable. You can keep it classic or add bold flavors to fit any occasion. Here are a few easy ways to switch things up:
Southern-Style Chicken and Egg Salad
Use sweet pickle relish for a tangy-sweet bite. Add a pinch of paprika for color and warmth. Serve on soft white bread or with buttery crackers.
Herb-Lover’s Version
Mix in fresh dill, parsley, or chives for a garden-fresh taste. Swap lemon juice for a touch of white wine vinegar for brightness.
Lightened-Up Salad
Replace half or all the mayonnaise with Greek yogurt. Add finely diced cucumber or bell pepper for crunch without extra calories.
Zesty Flavor Boost
Stir in diced jalapeños or a dash of hot sauce for heat. Add crumbled bacon or sharp cheddar for a savory twist.
Meal Prep-Friendly Option
Keep the salad base plain (just chicken, eggs, mayo, salt, pepper). Add different mix-ins right before serving to keep flavors fresh all week.
Serving Ideas
Chicken salad with eggs is versatile enough to fit any meal — from a quick snack to a picnic spread. Here are some of the best ways to enjoy it:
Classic Sandwich
Spoon the salad onto soft sandwich bread, toasted sourdough, or a buttery croissant. Add crisp lettuce or tomato slices for freshness.
Open-Faced Lunch
Spread on whole-grain toast or baguette slices. Top with a sprinkle of paprika or fresh herbs for a café-style look.
Wraps and Lettuce Cups
Roll in a tortilla wrap for an easy, packable lunch. For a lighter option, serve in romaine leaves or butter lettuce cups.
Salad Plate
Scoop over a bed of mixed greens or alongside sliced cucumbers and cherry tomatoes. Pair with crackers or pita chips for extra crunch.
Party or Picnic Style
Serve in a bowl with small rolls or mini croissants on the side. Offer different toppings like sliced pickles, cheese, or bacon so guests can customize.
Storage and Make-Ahead Tips
Chicken salad with eggs stores well and can be made in advance, making it ideal for meal prep or busy days. Follow these tips to keep it fresh and safe to eat:
How to Store
- Refrigerate promptly: Place the salad in an airtight container as soon as it’s mixed.
- Keep cold at all times: Store at 40°F (4°C) or lower to prevent spoilage.
- Shelf life: Enjoy within 3 to 4 days for best flavor and texture.
Make-Ahead Strategies
- Cook components early: Prepare the chicken and hard-boiled eggs 1–2 days ahead, then assemble the salad just before serving.
- Store dressing separately: If you want a fresher texture, keep the mayo mixture in a small container and fold it into the chicken and eggs right before eating.
- Pre-portion for lunches: Divide into single-serving containers to make grab-and-go meals easy.
What to Avoid
Don’t leave the salad at room temperature for more than 2 hours. Avoid freezing mayonnaise-based salads tend to separate and lose their creamy texture when thawed.
Nutrition and Health Notes
Chicken salad with eggs is naturally high in protein and can be part of a balanced meal. Its nutrition profile depends on the ingredients you choose and how you serve it.
Key Nutritional Benefits
- High in protein: chicken and eggs provide sustained energy and help keep you full.
- Rich in vitamins and minerals: eggs add vitamin D, B12, and healthy fats; chicken provides niacin and selenium.
- Low in carbs: the salad itself contains little to no carbohydrates, making it suitable for low-carb or keto diets.
Health Considerations
- Watch the mayonnaise: it adds flavor and creaminess but also extra calories and fat. Using part Greek yogurt or light mayo can reduce this.
- Mind the sodium: store-bought rotisserie chicken or pickle relish can increase salt content. Season the salad yourself to control levels.
- Add more veggies: including diced cucumber, bell pepper, or leafy greens boosts fiber and nutrients.
Portion and Serving Tips
A typical ½ to 1 cup serving works well for sandwiches or wraps. Pair with fresh fruit, raw veggies, or whole-grain bread to round out the meal.
Expert Tips for Best Results
A few small details can take your chicken and egg salad from good to exceptional. Keep these tips in mind:
Choose Quality Ingredients
Use freshly cooked chicken when possible it’s more tender than pre-packaged meat. Opt for farm-fresh eggs for better flavor and vibrant yolks.
Don’t Overcook
Poach chicken gently to keep it moist. Boil eggs just until set overcooked eggs can turn rubbery and develop a green ring around the yolk.
Balance the Dressing
Start with less mayonnaise or yogurt than you think you’ll need, then add more gradually. Taste as you mix seasoning is best adjusted in stages.
Keep the Texture Right
Dice chicken into even pieces for consistency. Fold the mixture gently so you don’t mash the eggs.
Chill Before Serving
Letting the salad sit in the fridge for 30 minutes to 1 hour allows flavors to meld beautifully.
Refresh Before Eating
If making ahead, stir in a spoonful of mayo, yogurt, or lemon juice right before serving to bring the creaminess back.
Conclusion
Chicken salad with eggs is more than just an easy recipe — it’s a reliable, customizable dish you can enjoy any time of day. Whether you keep it classic or try a new variation, this simple blend of tender chicken, creamy eggs, and crisp veggies always delivers. Prepare it once, and you’ll see why it’s a staple worth keeping in your recipe collection.
FAQS
Chicken Salad Recipe With Eggs
Ingredients
Method
- In a large bowl, mix together the shredded chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
- Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a "wetter" chicken salad, you can add more mayo.
- If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
- Toast a piece of sourdough bread or whatever type of bread you prefer.
- Spread a layer of mayo or Miracle Whip.
- Add a small pile of lettuce, and pile on the chicken salad to complete your chicken salad sandwich.