chicken egg salad recipe
The Best chicken egg salad recipe
I’ve been making this chicken egg salad recipe for years, and it’s always a hit with my family. It’s a classic dish that’s easy to make and customize to your taste. The combination of chicken, eggs, and herbs is simple yet flavorful, making it perfect for a quick lunch or dinner.
I love how the mayonnaise brings everything together without overpowering the other ingredients. My kids are picky eaters, but they devour this salad without complaining. It’s also a great way to use up leftover chicken and eggs.
I’ve made this recipe for countless family gatherings and potlucks, and it’s always one of the first dishes to disappear. The best part? It’s incredibly easy to make ahead and store in the fridge for up to three days.
Whether you’re serving it on its own or as part of a larger meal, this chicken egg salad is a crowd-pleaser. I’ve experimented with different seasonings and add-ins over the years, but the basic recipe remains the same. It’s a testament to the power of simplicity in cooking.
The key to this recipe is using high-quality ingredients and not over-mixing the mixture, so it retains its texture and flavor. With that said, let’s dive into the recipe itself…
Classic Chicken Egg Salad
A creamy and satisfying chicken egg salad made with tender shredded chicken and hard-boiled eggs. Perfect for sandwiches, wraps, or served on a bed of lettuce.
🥘Ingredients
For the Chicken and Eggs
For the Dressing
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Egg Salad Works
This chicken egg salad is always a good idea because it is simple to make, easy to pack, and works for so many occasions. I serve it at family gatherings on a platter with crackers and fresh veggies and it disappears fast.
For storage, keep it in a sealed container in the fridge and give it a quick stir before using. If you want to reheat it, I do not recommend it, but you can let it sit at room temperature for 10 minutes to take the chill off.
It is perfect for picnics, potlucks, or a quick lunch at home and I know your family will love it just as much as mine does.
❓ Frequently Asked Questions About Chicken Egg Salad
1. Can I use canned chicken for this recipe?
Yes, canned chicken works fine. Just drain it well and flake it with a fork. The texture will be a little softer than shredded rotisserie chicken but the flavor will still be good. I recommend using a brand that has minimal added salt so you can control the seasoning.
2. How long does chicken egg salad last in the fridge?
It stays fresh for up to four days when stored in an airtight container. After that the texture may become watery and the flavors can fade. I always give it a good stir before serving and taste it to see if it needs a pinch more salt or a squeeze of lemon.
3. Can I make this recipe dairy free?
Absolutely. Just use a dairy free mayonnaise or mix it with mashed avocado instead of yogurt. Avocado adds creaminess and healthy fats. You can also use a vegan mayo made from aquafaba or oil. The salad will still be delicious and satisfying.
4. What is the best way to hard boil eggs for this salad?
I place eggs in a saucepan cover them with cold water and bring to a boil. Once boiling I turn off the heat cover the pan and let them sit for 10 minutes. Then I transfer them to an ice bath to stop cooking. This gives firm whites and creamy yolks that are easy to chop.
5. Can I freeze chicken egg salad?
I do not recommend freezing it. The mayonnaise and yogurt can separate when thawed and the texture becomes grainy and watery. It is best to make it fresh or keep it refrigerated for up to four days. If you have extra you can use it as a dip or spread to finish it up faster.
