Old-Fashioned Chicken Salad with Eggs

Old-Fashioned Chicken Salad with Eggs

A comforting and classic chicken salad showcasing tender chicken, creamy mayonnaise, and fresh vegetables, perfect for gatherings and casual lunches.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Lunch, Salad

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups cooked chicken breast, shredded Using rotisserie chicken makes prep faster.
1/4 cup onion, finely chopped Aromatic and slightly sweet.
1/2 cup celery, finely chopped Adds delightful crunch.
2 pieces hard-boiled eggs, peeled and finely chopped Enhances texture and adds protein.
1 tbsp sweet relish Provides a hint of sweetness.
2/3 cup mayo Rich and creamy base.
to taste Salt and freshly ground black pepper Essential seasonings.

Method

Boiling the Eggs

Place eggs in a small saucepan and cover with water. Bring to a boil, then turn off heat and let sit for 9-10 minutes. Drain and cool under running water, then peel and chop.

Preparing the Chicken

In a stand mixer with a paddle attachment, mix cooked chicken on low for 45-60 seconds until shredded. Alternatively, chop by hand.

Combining Ingredients

In a large bowl, combine shredded chicken, onion, celery, chopped eggs, sweet relish, and mayo. Stir until well combined. Season with salt and pepper to taste.

Chilling the Salad

Cover the bowl with plastic wrap and refrigerate for 1-2 hours to allow flavors to meld.

Notes

Customize with Dijon mustard or lemon juice, fresh dill or parsley for flavor. Swap mayo for Greek yogurt for a lighter version. Can be made a day in advance and stored.