Introduction to Chicken Salad with Eggs
If you’re on the hunt for a simple, protein-packed, and flavor-loaded meal that fits into just about any schedule, say hello to the chicken salad recipe with eggs. This classic dish has earned its spot as a go-to lunch, dinner, or snack. Whether you’re meal-prepping for the week or whipping something up last minute, this recipe hits all the right notes—creamy, savory, and full of texture.
But here’s the kicker: not all chicken salads are made equal. Some are dry, others too soggy, and let’s not even talk about those bland ones. What you need is a balanced bowl—a salad that’s as good straight from the fridge as it is wrapped in lettuce or stuffed in a sandwich. And that’s exactly what we’re diving into today.
Table of Contents
Why This Recipe is a Game Changer
Let’s face it, chicken salad has been around forever. But when you add eggs into the mix? Game. Changed. It’s like combining two all-time favorites—egg salad and chicken salad—into one ultimate dish.
Perfect Blend of Protein and Flavor
Between the chicken breast and hard-boiled eggs, you’re looking at a high-protein meal that’s actually satisfying. The eggs bring a creaminess and richness that balances the lean chicken perfectly. It’s not just healthy—it’s hearty.
“This isn’t just salad. It’s comfort food in disguise—with the bonus of being good for you.”
Great for Meal Prep and Leftovers
This chicken salad recipe with eggs holds up like a champ in the fridge. Make a batch on Sunday and you’ve got lunch or snack options through Wednesday. No weird texture changes. No funky aftertastes. Just simple, fresh goodness.
“Meal prep doesn’t have to be boring when you’ve got a dish like this ready to go.”
Ingredients You’ll Need
A great recipe starts with great ingredients. Nothing fancy here—just kitchen staples coming together in harmony.
Essential Ingredients
- Cooked chicken breast (shredded or diced)
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Celery (for crunch)
- Red onion or scallions
- Salt & pepper
- A splash of lemon juice (optional but brightens everything up)
You probably have most of these in your fridge right now.
Optional Add-Ins to Customize Your Salad
Here’s where things get fun. This is your salad—make it yours.
- Pickles or relish for tang
- Fresh dill or parsley for herby notes
- Avocado for creaminess
- A pinch of paprika or cumin for a flavor boost
- Greek yogurt instead of mayo for a lighter twist
“Think of the basic chicken salad as your canvas. Now paint with flavors.”
How to Boil Eggs Perfectly Every Time
Eggs are tricky little things. Boil them too long and you’re stuck with a gray ring around the yolk. Too short and you’re dealing with runny centers. No worries—we’ve got you.
Simple Step-by-Step Guide
- Place eggs in a pot and cover them with cold water.
- Bring to a boil over medium-high heat.
- As soon as it hits a rolling boil, remove from heat.
- Cover and let sit for 10–12 minutes.
- Transfer to an ice bath immediately.
Boom. Perfectly cooked eggs every time.
Tips for Easy Peeling
- Use slightly older eggs if you can. Fresh eggs stick to their shells like glue.
- Crack the egg all over and roll it gently on the counter.
- Peel under running water to help the shell slide off.
How to Cook Juicy Chicken for Salad
Dry chicken is the enemy of a good salad. Here’s how to make sure your chicken is juicy and tender every single time.
Best Cooking Methods (Boil, Bake, Grill)
- Boiling: Quick and easy. Just simmer chicken breasts in seasoned water until they’re cooked through (about 15–20 minutes).
- Baking: Rub with olive oil, salt, and pepper. Bake at 375°F for 25–30 minutes. Let rest before slicing.
- Grilling: Adds smoky flavor. Don’t overcook—use a meat thermometer to pull at 165°F.
Shredded vs. Cubed Chicken – What’s Better?
Totally up to you.
- Shredded chicken gives a rustic, scoopable texture that mixes well with mayo.
- Cubed chicken keeps its shape and adds a bit more bite.
Some folks even use a combo for the best of both worlds.
Step-by-Step Chicken Salad Recipe with Eggs
Now let’s bring it all together. Here’s how to make the best chicken salad recipe with eggs you’ll ever try.
Mixing and Assembling the Ingredients
- Chop your cooked chicken into bite-size pieces or shred it.
- Peel and chop the boiled eggs.
- Dice celery and onions (small pieces are key).
- In a large bowl, combine chicken, eggs, celery, and onions.
- In a separate bowl, mix mayo, mustard, lemon juice, salt, and pepper.
- Add the dressing to the chicken mixture and stir gently.
- Taste and adjust seasonings.
Chill for at least 30 minutes before serving—this lets the flavors mingle and intensify.
How to Get the Right Creaminess and Texture
The magic ratio? For every 2 cups of chicken, use 3 hard-boiled eggs and â…“ cup of mayo. Add more or less to match your vibe.
Too dry? Add a spoon of mayo or a splash of olive oil.
Too wet? Toss in a bit more chicken or even a handful of crushed crackers to soak things up.
Storage and Make-Ahead Tips
Life gets busy, and having a go-to dish like chicken salad with eggs sitting in the fridge is a blessing. But there’s a right way to store it, so it stays fresh, safe, and delicious.
How Long It Lasts in the Fridge
Once prepared, your chicken salad with eggs can be stored in an airtight container in the fridge for up to 3 to 4 days. Be sure to keep it chilled at or below 40°F (4°C) to maintain freshness.
Avoid letting it sit at room temperature for extended periods—especially if it contains mayo. If you’re taking it to work or on a picnic, keep it packed with an ice pack or in a cooler.
“Your chicken salad should never be left out for more than two hours. After that, bacteria can start to grow quickly.”
Can You Freeze It?
Technically, yes—but we don’t recommend it. The mayo and eggs don’t freeze well and can turn watery and grainy once thawed. If you do need to freeze it, use full-fat mayo (not light or homemade) and skip the eggs.
Instead, consider freezing cooked, shredded chicken separately. That way, when you’re ready to make a fresh batch, you only need to boil some eggs and stir everything together.
How to Serve Chicken Egg Salad Creatively
Let’s be real—eating the same salad over and over gets boring. But with this recipe, the sky’s the limit! You can serve it up in so many fun and easy ways.
Sandwiches, Wraps, and Lettuce Cups
- Classic Sandwich: Stack it between slices of crusty bread or toasted sourdough.
- Wrap it Up: Toss it into a tortilla with greens and roll it burrito-style.
- Lettuce Cups: For a low-carb option, spoon it into romaine or butter lettuce leaves. Crunchy, fresh, and totally guilt-free.
Want something extra? Add sliced tomatoes, avocado, or cheese to elevate any version.
Platter for Parties or Meal Prep Boxes
- For parties, serve chicken salad in a bowl surrounded by crackers, sliced cucumbers, and pita chips.
- For meal prep, portion it into containers alongside boiled eggs, cherry tomatoes, and mixed greens.
“Think outside the bowl—this recipe is more versatile than most think. It’s not just a salad, it’s a multi-tasking superstar.”
Common Problems and Easy Fixes
Even simple recipes like chicken salad can sometimes go sideways. But don’t worry—these quick fixes have your back.
Dry Chicken? Here’s How to Fix It
Dry chicken is often the result of overcooking. If you’re already at that point, here are a few hacks:
- Mix in a little more mayo or plain Greek yogurt.
- Drizzle with olive oil to bring moisture back.
- Add a spoonful of sour cream or even hummus for a creamy twist.
Pro tip: Next time, try poaching chicken breasts slowly in broth for juicier meat.
Eggs Too Hard or Too Soft? No Problem
A chalky yolk or a runny center can ruin the vibe. If you end up with eggs that are under or overdone, don’t panic.
- Too soft? Use them for something else (like ramen), and boil a new batch.
- Too hard? As long as they’re cooked, they’re safe. Just mash the yolks into the mayo to blend better with the salad.
Is Chicken Salad with Eggs Healthy?
The short answer? Yes—especially when you control what goes in it. Chicken and eggs are packed with protein, and the added veggies offer fiber, vitamins, and crunch.
Nutritional Breakdown
On average, one serving (about 1 cup) includes:
- Calories: 250–350 (depending on mayo)
- Protein: 25–30g
- Fat: 15–25g
- Carbs: 1–5g
If you use light mayo or swap half for Greek yogurt, you’ll slash the fat and calories.
Low-Calorie and Keto-Friendly Options
- Go mayo-free and use mashed avocado or low-fat yogurt.
- Skip the bread and serve in lettuce cups or on top of leafy greens.
- Want to keep it keto? Stick to full-fat ingredients and avoid any added sugar or sweet pickles.
“You don’t have to sacrifice flavor to eat healthy—this salad proves it’s possible to have both.”
Top Variations You Should Try
Want to level up your chicken salad game? Try these delicious and creative twists!
Avocado Chicken Egg Salad
Swap mayo for mashed avocado. It adds healthy fats, creamy texture, and a subtle nutty flavor. Add lime juice, cilantro, and diced tomatoes for a Tex-Mex spin.
Spicy Mustard Version
Ditch the plain mayo and stir in spicy brown mustard, a dash of hot sauce, and some diced jalapeños. Boom—your salad just got a major flavor upgrade.
Other fun mix-ins:
- Cranberries + almonds for a sweet crunch
- Curry powder + raisins for an Indian-inspired twist
- Apple slices + walnuts for a fall-themed version
FAQs About Chicken Salad Recipe with Eggs
How do you make egg and chicken salad?
Start by cooking and shredding chicken and boiling your eggs. Mix them with mayo, mustard, diced celery, onions, and your favorite seasonings. Chill before serving!
What ingredients do you put in chicken salad?
At the base: chicken, eggs, mayo, mustard, celery, and onions. But you can add herbs, pickles, avocado, bacon, or even fruit for variety.
How does Rachael Ray make chicken salad?
Rachael Ray’s version often includes rotisserie chicken, Dijon mustard, fresh herbs, and sometimes Greek yogurt or a zesty vinaigrette instead of mayo for a lighter touch.
How to make chicken salad taste better?
Amp it up with herbs, a splash of lemon juice, crunchy add-ins (like nuts or veggies), or even a spicy kick from mustard or hot sauce. Fresh ingredients make all the difference.
Can I make this in advance for a picnic?
Absolutely! Just be sure to store it in a chilled container or with an ice pack to keep it fresh. Serve it in wraps, on crackers, or with fresh veggies.
If you’re already loving this chicken salad with eggs, you’ll definitely want to check out other creative ways to use chicken for any meal. For a warm and hearty dish that’s still packed with protein, try this comforting chicken and broccoli alfredo bake—creamy, cheesy, and family-approved. Craving something quick and bold for breakfast? These chicken breakfast recipes offer a fresh take on starting your day with flavor. And if you’re meal prepping, you’ll find this ultimate guide on minced chicken super helpful for quick, versatile cooking. Want more balance in your salad creations? Don’t miss the ultimate guide to salad dressing for ideas that will elevate every bite.
Conclusion
There you have it—a foolproof, flavorful chicken salad recipe with eggs that you can tweak, twist, and turn into dozens of different meals. Whether you’re packing a lunchbox, prepping for a summer picnic, or just trying to use up leftovers in the fridge, this recipe has your back.
It’s nutritious, delicious, and endlessly customizable. Once you’ve tried it, it’ll become one of your go-to meals—guaranteed.