Chicken And Egg Salad Recipe: Easy, Protein-Packed Lunch

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Last summer, I found myself staring into my refrigerator after a busy morning of meal prep, wondering what to do with leftover rotisserie chicken and a carton of eggs. I’d just made a batch of hard-boiled eggs for snacking, and suddenly it hit me: why not combine them?

That’s when I discovered this Chicken and Egg Salad Recipe, and honestly, it changed my lunch game forever. The combination of tender chicken pieces and chopped eggs creates this incredibly satisfying texture that’s become my go-to for everything from sandwiches to crackers to lettuce wraps.

What makes this version special is the creamy dressing that binds everything together without being heavy. I’ve tweaked the ratios over countless batches until I found the perfect balance.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes
Servings	6 servings
Difficulty Level	Easy

Chicken and Egg Salad Recipe for Fresh Summer Meals

Table of Contents

Why You’ll Love This Chicken and Egg Salad Recipe

This isn’t your typical chicken salad. By adding eggs, you’re getting double the protein and a texture that’s far more interesting than plain chicken salad.

I love that this recipe comes together in under an hour, including the time to boil eggs. The flavors develop beautifully if you let it chill for about 30 minutes before serving, but trust me, I’ve eaten it straight from the bowl more times than I can count.

Here’s what makes this recipe a winner:

Double protein power: Both chicken and eggs pack serious nutritional value
Incredibly versatile: Works on bread, crackers, lettuce wraps, or straight from the bowl
Budget-friendly: Uses simple ingredients you probably already have
Meal prep champion: Stays fresh in the fridge for up to 4 days
Crowd-pleaser: Even picky eaters love this creamy, flavorful salad
Customizable: Easy to adjust ingredients based on your preferences

Another favorite: Panera Bread Chicken Salad Recipe

Ingredients

This recipe calls for straightforward ingredients that create amazing flavor. I’ve learned that using quality mayonnaise makes a noticeable difference in the final taste.

For the Salad:

3 cups cooked chicken, diced (about 1 pound / 450g)
6 large eggs
1/2 cup celery, finely diced (about 2 stalks / 60g)
1/4 cup red onion, finely minced (about 30g)
2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
2 tablespoons fresh parsley, chopped
1/4 cup sweet pickle relish (60ml)
Salt and black pepper to taste

For the Dressing:

3/4 cup mayonnaise (180ml)
2 tablespoons Dijon mustard (30ml)
1 tablespoon lemon juice (15ml)
1 teaspoon honey (5ml)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a kick)

Kitchen Equipment Needed

Having the right tools makes this recipe even easier. I can’t tell you how much time I’ve saved since investing in a good egg slicer for uniform pieces.

Large pot for boiling eggs
Mixing bowls (at least 2, medium and large)
Sharp knife and cutting board
Measuring cups and spoons
Fork or potato masher
Rubber spatula for mixing
Airtight container for storage
Timer

Recommended Products for This Recipe

After making this recipe countless times, I’ve found a few products that genuinely make the process smoother and the results tastier.

1. Dash Rapid Egg Cooker

This little gadget has become my kitchen MVP. It perfectly cooks eggs every single time, so you never have to worry about that greenish ring around the yolk or undercooked centers. Just add water, press the button, and walk away.

Get it on Amazon

2. Primal Kitchen Avocado Oil Mayo

I switched to this mayo about a year ago and noticed an immediate improvement in flavor. It’s made with avocado oil instead of seed oils, and the taste is cleaner and richer. Worth every penny for salads like this.

Get it on Amazon

3. OXO Good Grips Egg Slicer

This might seem like a unitasker, but it cuts prep time significantly. One swift motion gives you perfectly uniform egg slices that you can then chop into smaller pieces. My old method of chopping eggs with a knife resulted in messy, uneven pieces.

Get it on Amazon

4. Rubbermaid Brilliance Food Storage Container

For meal prep, these containers are unbeatable. They seal tightly so your salad doesn’t pick up other fridge odors, and the clear design lets you see exactly what’s inside. They’re also microwave and dishwasher safe.

Get it on Amazon

This pairs beautifully with my Broccoli Salad Recipe for a complete lunch spread.

Chicken and Egg Salad Recipe - Lunchbox Friendly

Step-by-Step Instructions: How to Make Chicken and Egg Salad

1. Prepare and Cook the Eggs

Fill a large pot with enough water to cover the eggs by about 1 inch (2.5 cm)
Bring the water to a rolling boil over high heat
Gently lower the eggs into the boiling water using a slotted spoon to prevent cracking
Once the water returns to a boil, reduce heat to medium-low and maintain a gentle simmer
Cook for exactly 10-12 minutes for hard-boiled eggs (10 minutes for slightly softer yolks, 12 for firmer)
While eggs cook, prepare an ice bath with cold water and plenty of ice cubes
When the timer goes off, immediately transfer eggs to the ice bath using a slotted spoon
Let eggs sit in the ice bath for at least 5 minutes to stop the cooking process completely
Gently tap each egg on the counter and roll to crack the shell all around
Peel the eggs under cool running water, which helps remove the shell more easily
Pat the peeled eggs dry with paper towels

2. Prepare the Chicken

If using rotisserie chicken, remove all meat from the bones and discard skin (save the bones for stock if desired)
If using raw chicken breasts, season with salt and pepper, then poach in simmering water for 15-18 minutes until internal temperature reaches 165°F (74°C)
Let the chicken cool for 10 minutes before handling
Dice the chicken into 1/2-inch (1.25 cm) cubes for consistent bite-sized pieces
Make sure all pieces are roughly the same size so every bite has the perfect texture
Place diced chicken in your large mixing bowl

3. Chop the Eggs

Take your peeled, dried eggs and place them on the cutting board
Slice each egg in half lengthwise, then turn and slice crosswise to create quarters
Chop the quartered eggs into smaller pieces, roughly 1/4 to 1/2 inch (0.6 to 1.25 cm)
You can leave some pieces slightly larger for varied texture, which I actually prefer
If you prefer a creamier salad, mash some of the eggs with a fork before adding to the bowl
Add the chopped eggs to the bowl with the chicken

Read Also: Deviled Eggs Recipe

4. Prepare the Vegetables

Wash celery stalks thoroughly and pat dry with paper towels
Trim off the ends and any tough or stringy parts
Dice the celery into very small pieces, about 1/4 inch (0.6 cm), for even distribution
Peel the red onion and dice it even smaller than the celery, about 1/8 inch (0.3 cm), to distribute the flavor without overwhelming bites
If you’re sensitive to raw onion, soak the minced onion in cold water for 5 minutes, then drain and pat dry
Wash and dry the fresh herbs thoroughly
Remove the dill and parsley leaves from their stems
Chop the herbs finely so they incorporate throughout the salad
Add all vegetables and herbs to the bowl with chicken and eggs

5. Make the Dressing

In a medium mixing bowl, combine the mayonnaise and Dijon mustard
Whisk together vigorously until completely smooth and well combined
Add the lemon juice, honey, garlic powder, paprika, and cayenne (if using)
Whisk again until all ingredients are fully incorporated and the dressing is silky smooth
Taste the dressing at this point and adjust seasoning if needed
The dressing should taste slightly more seasoned than you think, as it will mellow when mixed with the salad
If it’s too thick, add a teaspoon of water or lemon juice to thin it slightly

6. Combine Everything

Pour the dressing over the chicken, eggs, and vegetables in the large bowl
Add the sweet pickle relish to the bowl
Using a rubber spatula or large spoon, gently fold all ingredients together
Be careful not to overmix, as you want to maintain some texture and not turn everything into mush
Make sure to scrape the bottom and sides of the bowl to ensure even coating
Continue folding until every piece is coated with dressing and all ingredients are evenly distributed
Taste and season with salt and black pepper as needed, keeping in mind that the relish and mustard already add saltiness

You might also enjoy: Potato Salad Recipe

7. Chill and Serve

Transfer the chicken and egg salad to an airtight container
Press a piece of plastic wrap directly onto the surface of the salad to prevent oxidation
Cover with the container lid and refrigerate for at least 30 minutes before serving
This chilling time allows the flavors to meld together beautifully
Give the salad a quick stir before serving to redistribute any dressing that may have settled
Serve cold directly from the refrigerator for the best taste and food safety

Chicken and Egg Salad Recipe for Clean Eating

Tips for The Best Chicken and Egg Salad

These are the tricks I’ve learned through trial and error that make a real difference.

Use older eggs for boiling: Eggs that are at least a week old peel much easier than fresh eggs. The air pocket between the shell and membrane grows larger over time.
Don’t overcook the eggs: That greenish-gray ring around the yolk indicates overcooking. Stick to 10-12 minutes for perfect results.
Cool eggs completely: Warm eggs will make your mayo separate and create a watery salad. Always ensure eggs are cold before mixing.
Dice ingredients uniformly: Similar-sized pieces ensure every bite has the perfect ratio of flavors and textures.
Adjust mayo to preference: Start with 3/4 cup and add more if you prefer a creamier consistency. I like mine on the less-mayo side.
Let flavors develop: While tempting to eat immediately, refrigerating for 30 minutes to 2 hours makes a noticeable difference.
Season generously: Eggs and chicken need more salt than you might think. Taste and adjust before chilling.
Use rotisserie chicken for speed: Pre-cooked rotisserie chicken saves significant time and adds extra flavor from the seasonings.
Mince onions finely: Large onion pieces can be overpowering. The smaller you dice them, the better they distribute flavor.
Add dressing gradually: You can always add more but can’t take it away. Mix in three-quarters of the dressing first, then add more if needed.

Serving Suggestions

I’ve served this chicken and egg salad in so many ways over the years, and each method brings out something different in the flavors.

The classic approach is piling it high between two slices of toasted bread with crisp lettuce and sliced tomatoes. But I’ve found it’s equally delicious stuffed into croissants for a buttery, flaky vehicle that complements the creamy filling perfectly.

For lighter options, serve it over a bed of mixed greens with cherry tomatoes and cucumber slices, or scoop it onto Avocado Toast for a protein-packed breakfast. I often hollow out tomatoes and stuff them with this salad for an elegant lunch presentation.

My favorite casual serving method is spreading it on crackers for a quick snack. Try pairing it with these options:

Sandwiches: Classic white bread, whole wheat, sourdough, or my personal favorite, everything bagels
Wraps: Flour tortillas, spinach wraps, or large lettuce leaves for a low-carb option
On top: Coleslaw, mixed green salad, or cucumber rounds
Sides: Potato chips, pickle spears, fresh fruit, or veggie sticks with hummus
Stuffed: Bell pepper halves, celery stalks, or pita pockets

Variations of Chicken and Egg Salad

One of the things I love most about this recipe is how easily it adapts to different flavor profiles and dietary needs.

Spicy Chicken and Egg Salad: Add 1-2 tablespoons of sriracha or your favorite hot sauce to the dressing, and toss in some diced jalapeños for extra heat. I also like adding a pinch of chipotle powder for smoky spice.

Mediterranean Style: Replace the relish with chopped kalamata olives and sun-dried tomatoes. Swap the dill for fresh oregano and add crumbled feta cheese. Use Greek yogurt in place of half the mayo for tang.

Curry Version: Mix 2 teaspoons of curry powder into the dressing and add golden raisins, chopped apple, and slivered almonds. This Indian-inspired variation is my husband’s absolute favorite.

Avocado Addition: Mash one ripe avocado and reduce mayo by 1/4 cup. The avocado adds creaminess and healthy fats while cutting down on the traditional mayo content.

Bacon Lover’s: Crumble 4-6 slices of crispy bacon into the salad. The smoky, salty flavor pairs incredibly well with the eggs and chicken.

Grape and Walnut: Add 1 cup halved red grapes and 1/2 cup chopped walnuts for sweetness and crunch. This version is perfect for those who like Waldorf-style salads.

Greek Yogurt Swap: Replace all the mayo with Greek yogurt for a tangier, protein-rich, lower-calorie version. Add a bit more lemon juice to brighten the flavors.

Herby Delight: Triple the herbs and add fresh chives, tarragon, and basil along with the dill and parsley. This creates a garden-fresh flavor that’s perfect for spring and summer.

Storage and Reheating

Proper storage is key to maintaining the best texture and flavor of your chicken and egg salad.

Refrigerator Storage: Transfer the salad to an airtight container and store in the coldest part of your refrigerator, typically the back of the middle shelf. It will stay fresh for 3-4 days. After day 2, give it a good stir before serving, as some liquid may separate.

Freezing: I don’t recommend freezing this salad. The mayo-based dressing and eggs don’t freeze well and will become watery and separated when thawed. If you must freeze it, it will technically last 1-2 months, but the texture will suffer significantly.

Food Safety Tips: Always use clean utensils when scooping out servings to prevent contamination. Never leave the salad at room temperature for more than 2 hours (1 hour if it’s above 90°F/32°C). If taking it to a picnic or potluck, transport it in a cooler with ice packs.

Make-Ahead Instructions: You can prep all components separately up to 1 day ahead. Store the diced chicken, chopped eggs, and vegetables in separate containers. Mix the dressing and store it separately too. Combine everything 2-4 hours before serving for the freshest taste.

Reviving Leftovers: If your salad seems a bit dry after a day or two, stir in an extra tablespoon of mayo or a splash of lemon juice to refresh it.

For a different take on chicken salad, try this Mexican Chicken Salad Recipe.

Nutritional Facts

Per serving (based on 6 servings):

Calories: 385
Total Fat: 28g
Saturated Fat: 5g
Cholesterol: 245mg
Sodium: 420mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 3g
Protein: 28g
Vitamin A: 8% DV
Vitamin C: 6% DV
Calcium: 4% DV
Iron: 10% DV

Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

Beyond just tasting delicious, this chicken and egg salad packs some impressive nutritional benefits.

Chicken provides high-quality lean protein essential for muscle maintenance and repair. It’s rich in B vitamins, particularly niacin and B6, which support energy metabolism and brain health. Chicken also contains selenium, an important antioxidant that supports immune function.

Eggs are nutritional powerhouses containing all nine essential amino acids. They’re one of the best dietary sources of choline, which is crucial for brain health and development. The yolks contain lutein and zeaxanthin, antioxidants that promote eye health.

Celery adds crunch with minimal calories while providing vitamin K, folate, and potassium. It contains beneficial plant compounds with anti-inflammatory properties.

Red onions are packed with quercetin, a powerful antioxidant with anti-inflammatory effects. They also contain compounds that may support heart health and blood sugar regulation.

Fresh herbs like dill and parsley aren’t just flavor enhancers. They provide vitamin C, vitamin K, and various beneficial plant compounds with antioxidant properties.

Here are the standout benefits:

High protein content: Perfect for post-workout meals or keeping you full between meals
Brain-boosting nutrients: Choline from eggs supports cognitive function and memory
Heart health: Lean protein helps maintain healthy cholesterol levels when prepared with quality ingredients
Bone support: Vitamin K from herbs and celery promotes bone density and strength
Immune system: Selenium from chicken and vitamin C from vegetables support immune function

Another favorite: Chickpea Salad Recipe

FAQs About Chicken and Egg Salad

1. Can I make Chicken and Egg Salad without mayonnaise?

Absolutely! Greek yogurt makes an excellent substitute for mayo, providing tangy creaminess with fewer calories and more protein.

You can use it in a 1:1 ratio, though I recommend starting with slightly less and adding more to reach your desired consistency. Mashed avocado is another great alternative that adds healthy fats and creates a wonderfully creamy texture.

2. How long does Chicken and Egg Salad last in the refrigerator?

When stored properly in an airtight container, this salad stays fresh for 3-4 days in the refrigerator. I always write the date on the container to keep track.

The key is keeping it cold and using clean utensils each time you scoop some out. If you notice any off smell or the vegetables start looking wilted, it’s time to toss it.

3. Can I use canned chicken instead of fresh chicken?

Yes, canned chicken works in a pinch, though the texture and flavor won’t be quite as good as fresh or rotisserie chicken. If using canned, drain it thoroughly and pat it dry with paper towels to remove excess moisture.

I’d recommend using two 12-ounce cans of premium white chicken breast packed in water. The salad may need less mayo since canned chicken tends to be softer and more moisture-retaining.

4. What’s the best way to prevent eggs from getting that green ring when boiling?

The green ring forms when eggs are overcooked or cooled too slowly. Stick to 10-12 minutes of cooking time for large eggs, and immediately plunge them into an ice bath.

The ice bath stops the cooking process instantly and prevents that sulfur compound from forming. Starting with eggs that aren’t super fresh also helps, as they peel easier and are less likely to overcook in spots.

5. Can I make this salad ahead for meal prep?

This salad is perfect for meal prep and actually tastes better after the flavors have melded for a few hours. I make a big batch every Sunday and portion it into individual containers for weekday lunches.

Just keep in mind it’s best consumed within 4 days. If you’re meal prepping for the full week, consider making two smaller batches instead.

You might also enjoy: BLT Pasta Salad Recipe

Final Thoughts

This Chicken and Egg Salad has earned a permanent spot in my weekly rotation, and I have a feeling it’ll do the same for you. It’s one of those rare recipes that checks every box: easy, delicious, nutritious, and versatile.

What I love most is how it solves the eternal “what’s for lunch?” question with minimal effort and maximum satisfaction. Once you make it your first time, you’ll see how quickly it comes together and understand why I make it so often.

Give this recipe a try and let me know how it turns out! I’d love to hear about any variations you create or how you like to serve yours.

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Chicken and Egg Salad Recipe

Why You’ll Love This Chicken and Egg Salad Recipe

Ingredients

Kitchen Equipment Needed