chicken salad recipe with eggs
This creamy chicken salad with eggs is quick, protein-packed, and perfect for lunch, meal prep, or sandwiches—ready in under an hour.
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!
Notes
This chicken salad is best served chilled after resting for at least 30 minutes—it helps the flavors blend beautifully. For even more freshness, add crunchy elements like celery or toasted nuts just before serving.
Great in sandwiches, lettuce wraps, or paired with crackers for a high-protein snack. It also works wonderfully as part of a meal prep plan—just store in airtight containers for up to 4 days.
To lighten it up, swap part of the mayo for Greek yogurt or mashed avocado. Want a kick? Add a touch of hot sauce or a pinch of curry powder for a flavor twist.