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–+ servings
Chicken and Egg Salad

Delicious Chicken and Egg Salad: Creamy, Customizable Bliss

This Chicken and Egg Salad is a creamy, protein-packed delight perfect for transforming your lunch routine.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cooked Chicken Rotisserie chicken works well.
  • 4 large Hard-Boiled Eggs Cooked properly to avoid green yolks.
  • 1 cup Celery Diced, can substitute with pickles.
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter option.
  • 1 tablespoon Mustard Yellow or Dijon works nicely.
  • to taste Salt & Pepper Essential seasoning.
  • 1/4 cup Fresh Herbs e.g., parsley or dill, to taste.
For Serving Suggestions
  • 4 slices Whole-Grain Bread For sandwiches.
  • 4 cups Mixed Greens For a gluten-free option.
  • 1 cup Crackers For a protein-rich dip.

Equipment

  • pot
  • Mixing bowl
  • Spatula
  • Plastic wrap

Method
 

Step‑by‑Step Instructions
  1. Begin by placing your eggs in a pot and filling it with enough cold water to cover them by about an inch. Bring the water to a gentle boil over medium heat, then cover the pot and remove it from heat. Allow the eggs to sit in the hot water for 10-12 minutes before transferring them to an ice bath for 5 minutes.
  2. In a large mixing bowl, combine your chopped cooked chicken and diced hard-boiled eggs. Add in the finely chopped celery, along with mayonnaise and mustard for creaminess and tanginess. Season generously with salt and pepper to taste.
  3. Using a spatula or wooden spoon, mix all the ingredients gently until well combined, being careful not to over-mix.
  4. Cover your mixing bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate the Chicken and Egg Salad for at least 30 minutes to allow the flavors to meld.
  5. Once chilled, stir the Chicken and Egg Salad gently. Taste and adjust seasoning, then serve on whole-grain bread, over mixed greens, or with crackers.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Notes

For best results, chill the salad before serving and only adjust seasoning just before serving.

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