Chicken salad recipe with eggs is the ultimate make-ahead meal—quick to throw together, rich in flavor, and packed with protein to keep you full and energized. Whether you’re meal prepping for the week or assembling a fast lunch for the family, this creamy salad brings together tender shredded chicken, perfectly boiled eggs, crunchy celery, and a tangy, creamy dressing that hits all the right notes.
It’s simple, customizable, and incredibly satisfying. You can serve it in a sandwich, wrapped in lettuce, scooped onto crackers, or just eaten by the spoonful straight from the fridge (we won’t judge). It’s a go-to recipe that fits just about every occasion—summer picnics, quick work lunches, or even a casual brunch spread.
Here’s why you’ll love this easy chicken and egg salad:
- ✅ High in protein and low in effort
- ✅ Perfect for meal prep—stores well in the fridge for days
- ✅ Tons of texture from soft eggs, juicy chicken, and crunchy veggies
- ✅ Customizable base—make it creamy, zesty, or even spicy
This isn’t just a salad—it’s your new secret weapon for flavorful, no-fuss meals you can make ahead and enjoy all week long.
Ingredients for the Best Chicken Salad Recipe with Eggs
To make this chicken salad recipe with eggs creamy, flavorful, and perfectly balanced, you’ll need a mix of tender protein, crisp veggies, and a zesty, mayo-based dressing. Everything here is easy to find and comes together in just minutes.
✅ Core Ingredients:
- 2 cups cooked shredded chicken (rotisserie, poached, or leftover grilled chicken)
- 4 large hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt (optional, for added creaminess and a tangy twist)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice (fresh is best)
- Salt and black pepper, to taste
Add-In Crunch (Optional but Recommended):
- ½ cup finely diced celery
- ¼ cup finely diced red onion or green onion
- 1 tablespoon chopped fresh parsley or dill
For Extra Flavor (Customize to Taste):
- A pinch of paprika or garlic powder
- A few drops of hot sauce for a spicy version
- Chopped pickles or a spoonful of pickle relish for a tangy kick
💡 Ingredient Tip: Use cold, firm hard-boiled eggs for easier chopping and better texture in your salad. Leftover roast or rotisserie chicken works perfectly and saves time!
🔄 Phases for Making Chicken Salad Recipe with Eggs
Chicken salad recipe with eggs is all about layering texture and flavor in the simplest way possible. Let’s walk through each phase so your salad turns out creamy, balanced, and packed with goodness.
Phase 1: Prep the Ingredients
Start by getting your main components ready:
- Shred or dice your cooked chicken into bite-sized pieces
- Peel and chop the hard-boiled eggs
- Finely dice the celery, onion, and herbs
- Measure out your dressing ingredients (mayo, mustard, lemon juice, etc.)
💡 Time-saving tip: You can boil and peel the eggs a day ahead and store them in the fridge.
Phase 2: Make the Dressing
In a large mixing bowl:
- Whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, salt, and pepper
- Adjust the taste to your liking—add more mustard for tang or lemon for brightness
This creamy base brings everything together, so don’t rush it!
Phase 3: Combine Everything
Add the shredded chicken and chopped eggs to the dressing.
Gently fold in your diced celery, onion, and herbs.
Mix until everything is evenly coated, but don’t overmix—you want to keep some nice texture from the eggs and chicken.
💡 Texture tip: If you like a chunkier salad, stir gently and leave some egg pieces larger for a rustic feel.
❄️ Phase 4: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
When ready to serve, give it one last gentle stir and taste for seasoning.
Serve it in a sandwich, wrap, lettuce cup, or on top of crackers for an easy, protein-packed lunch.
⏱ Prep & Chill Time for the Perfect Chicken Salad Recipe with Eggs
Making this chicken salad recipe with eggs doesn’t take much time, but a little planning helps unlock the best flavor and texture. Here’s what to expect time-wise so you can enjoy a stress-free prep:
⏳ Time Breakdown:
- Prep Time: 15–20 minutes
This includes chopping the chicken and eggs, dicing the veggies, and mixing up your creamy dressing. - Chill Time (Recommended): 30 minutes
While it’s technically ready to eat immediately, letting your salad chill helps the flavors fully meld. It also firms up the texture, making it perfect for sandwiches or meal prep. - Total Time: About 45–50 minutes
💡 Meal prep tip: You can make the salad the night before and store it in the fridge. It actually tastes even better the next day!
Nutrition Info: What’s in Your Chicken Salad Recipe with Eggs?
When it comes to a chicken salad recipe with eggs, you’re getting more than just great flavor—this dish is a protein-packed, satisfying option that can fit a variety of dietary needs. Here’s a general breakdown of the nutrition per serving (based on 4 servings):
🔍 Estimated Nutrition Per Serving:
- Calories: ~350
- Protein: 28g
- Total Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 4g
- Fiber: 1g
- Sugars: 1g
- Cholesterol: 210mg
- Sodium: 450mg
💡 Healthy tip: You can lighten this salad by using half mayo and half Greek yogurt, or swapping in avocado for a creamy, nutrient-rich twist.
These values will vary slightly depending on the exact ingredients and portion sizes, but overall, this is a low-carb, high-protein dish that’s ideal for lunch, meal prep, or even a post-workout meal.
💡 Tips & Variations for Your Chicken Salad Recipe with Eggs
A good chicken salad recipe with eggs is versatile, forgiving, and easy to adapt to your mood, pantry, or dietary goals. Whether you like it creamy, crunchy, spicy, or light, here are some smart tips and creative twists to make it your own:
🔁 Swap & Customize:
- Chicken choices: Use shredded rotisserie chicken for convenience, poached chicken for tenderness, or leftover grilled chicken for a smoky flavor boost.
- Egg texture: Like it chunkier? Keep your boiled eggs in larger pieces. Prefer a smoother mix? Mash them slightly into the dressing.
- Mayo alternatives: Swap part of the mayo with Greek yogurt or mashed avocado for a healthier, tangy twist.
Boost the Crunch:
- Add diced cucumbers, bell peppers, or even apples for an extra layer of texture and a refreshing bite.
- Toasted nuts (like almonds or pecans) can add richness and crunch.
Spice it Up:
- Stir in a spoonful of sriracha, chipotle mayo, or horseradish for a little heat.
- Sprinkle in curry powder or everything bagel seasoning for a flavor twist that surprises and delights.
Make It Meal-Ready:
- Scoop into lettuce cups for a low-carb lunch.
- Serve on toasted sourdough or in a wrap for a heartier meal.
- Pair with whole grain crackers and sliced veggies for a balanced snack box.
💡 Prep tip: If you’re making this ahead, keep the salad stored in an airtight container and add crunchy toppings (like nuts or fresh veggies) just before serving to maintain texture.
Storage & Meal Prep for Chicken Salad Recipe with Eggs
A big reason to love this chicken salad recipe with eggs—besides how delicious it is—is how well it stores. It’s the perfect make-ahead option for busy weekdays, picnics, or grab-and-go lunches.
How to Store:
- Transfer your chicken and egg salad to an airtight container
- Store in the refrigerator for up to 3–4 days
- Give it a quick stir before serving to refresh the texture and flavor
💡 Avoid freezing: Because it’s mayo-based, this salad doesn’t freeze well—it tends to separate and lose its creamy texture once thawed.
Meal Prep Tips:
- Portion it out into small containers for ready-to-eat lunches throughout the week
- Keep lettuce wraps, sandwich bread, or crackers separate until you’re ready to serve to prevent sogginess
- For added freshness, add crunchy ingredients like celery or nuts just before eating
Ideal For:
- Office lunches
- School meal boxes
- Weekend brunch boards
- No-cook summer dinners
This recipe is a meal prep hero that doesn’t feel like leftovers—and with its rich protein content, it’ll keep you full and satisfied long after lunch.
Frequently Asked Questions (FAQs)
Can I make this chicken salad recipe with eggs ahead of time?
Yes! This chicken salad is perfect for meal prep. You can make it up to 3–4 days in advance and store it in the fridge in an airtight container. Just give it a quick stir before serving.
What kind of chicken works best?
Cooked shredded chicken breast is classic, but feel free to use rotisserie chicken, grilled chicken, or even leftover roast chicken. Just avoid heavily seasoned or saucy chicken that might overpower the creamy dressing.
Do I have to use mayo?
Nope! You can substitute half or all of the mayonnaise with Greek yogurt or mashed avocado if you prefer a lighter or dairy-free option. This is a flexible base, so feel free to adjust it to your taste.
How do I keep it from getting watery?
Make sure your ingredients—especially the eggs, celery, and chicken—are well-drained and dry before mixing. You can also chill the salad before serving to help it set and thicken slightly.
Can I add other ingredients?
Absolutely. Some popular add-ins include:
- Chopped pickles or relish
- A handful of fresh dill or parsley
- Diced apples or grapes for sweetness
- A pinch of curry powder for a fun twist
Is this chicken salad recipe with eggs good for sandwiches?
Definitely! It’s great in a sandwich, wrap, or stuffed into a pita. You can also scoop it into lettuce cups for a low-carb option, or serve it with crackers and sliced veggies as a snack box lunch.
chicken salad recipe with eggs
Ingredients
- 2 cups cooked shredded chicken
- 4 hard-boiled eggs chopped
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt optional
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- ½ cup diced celery
- ¼ cup diced red onion
- 1 tablespoon chopped fresh parsley or dill
- Optional: paprika hot sauce, chopped pickles
Instructions
- Shred the cooked chicken and chop the hard-boiled eggs. Dice the celery, onion, and herbs.
- In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Fold in the shredded chicken, chopped eggs, celery, onion, and herbs until well combined.
- Cover and chill the salad in the refrigerator for at least 30 minutes to enhance the flavor and texture.
- Serve on lettuce wraps, sandwich bread, or with crackers, and enjoy!