Chicken salad with boiled eggs is a classic recipe that never goes out of style. It is creamy, flavorful, and packed with protein. The combination of tender chicken, perfectly boiled eggs, and simple seasonings makes it both satisfying and versatile. You can enjoy it on its own, in a sandwich, or as a light wrap. This recipe is easy to prepare, budget-friendly, and perfect for quick meals or gatherings. Keep reading to learn how to make the best chicken salad with boiled eggs at home.
Why You’ll Love This Chicken Salad Recipe With Boiled Eggs
This recipe is simple, wholesome, and designed for everyday cooking. Here’s why it stands out:
- Easy to Make: With just a few basic steps—boiling eggs, cooking chicken, and mixing everything together—you can have a delicious salad ready in no time.
- Nutritious and Filling: The combination of lean chicken and protein-rich eggs makes this salad hearty while still being light.
- Versatile: Serve it in sandwiches, wraps, lettuce cups, or simply on its own. It works for lunch, dinner, or even as a party dish.
- Customizable: You can easily swap ingredients or add your favorite flavors, whether it’s crunchy celery, tangy pickles, or a touch of spice.
- Make-Ahead Friendly: It stores well in the fridge, so you can prepare it in advance for quick meals during the week.
What Goes into Chicken Salad with Eggs
The beauty of this recipe lies in its simple ingredients. Each one adds flavor, texture, and balance to the salad.
Core Ingredients:
- Chicken: Boneless, skinless chicken breast or thighs work best. Cooked and shredded for a tender base.
- Boiled Eggs: Hard-boiled and chopped, they bring extra protein and creaminess.
- Mayonnaise: The classic binder that makes the salad rich and smooth. You can substitute with Greek yogurt for a lighter version.
- Celery: Adds crunch and freshness.
- Onion: A small amount of red or green onion for a mild bite.
- Seasonings: Salt, pepper, and a touch of mustard or dill relish for flavor depth.
Optional Additions:
- Herbs: Fresh parsley, dill, or chives for brightness.
- Vegetables: Diced cucumber, bell pepper, or even shredded carrots for extra crunch.
- Fruits & Nuts: Grapes, apples, or chopped walnuts to give a sweet or nutty twist.
Ingredient Swaps:
Swap mayonnaise with sour cream or Greek yogurt for a healthier touch. Replace chicken breast with rotisserie chicken for a quick shortcut. Use pickles instead of relish if you like extra tang.
Cooking the Chicken and Boiling the Eggs
Getting the chicken and eggs right is the key to a perfect salad. Both should be tender, flavorful, and easy to mix with the rest of the ingredients.
How to Cook the Chicken:
Poaching Method (Best for Soft, Juicy Chicken):
Place chicken breasts in a pot and cover with water or chicken broth. Add a pinch of salt, pepper, and optional herbs for flavor. Bring to a gentle simmer and cook for 12–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Let it cool slightly, then shred or chop into small pieces.
Oven-Baked Method (For a Roasted Flavor):
Preheat oven to 375°F (190°C). Brush chicken with a little oil, season with salt and pepper. Bake for 25–30 minutes, until fully cooked. Cool, then dice or shred.
- Quick Shortcut: Use store-bought rotisserie chicken when you’re short on time.
How to Boil the Eggs Perfectly:
Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes. Drain and transfer eggs to a bowl of ice water. Let them sit for 5 minutes—this makes peeling easier. Peel and chop into small pieces for the salad.
Tips for Success:
Don’t overcook the chicken or it may become dry. Use ice water for the eggs to avoid gray yolks and to get a bright yellow center. Make extra eggs—they’re great as garnish or for snacking.
Preparing the Salad Base
Before mixing everything together, it’s important to get your supporting ingredients ready. These extras bring crunch, freshness, and flavor to balance the richness of chicken and eggs.
Chopping Vegetables:
- Celery: Dice into small, even pieces so it blends well without overpowering the salad.
- Onion: Use red onion for a mild tang or green onion for a fresher flavor. Chop finely so the bite isn’t too strong.
- Optional Add-ins: Bell peppers, cucumbers, or carrots can be added for extra crunch and color.
Flavor Boosters:
- Relish or Pickles: A spoonful of dill relish or chopped pickles adds tangy contrast to the creamy base.
- Mustard: Just a small amount of Dijon or yellow mustard brightens the flavor.
- Fresh Herbs: Dill, parsley, or chives add freshness and a touch of color.
Balancing Creaminess:
- Mayonnaise: Classic choice for binding all ingredients together.
- Lighter Alternatives: Greek yogurt or a mix of yogurt and mayo can be used if you want a healthier option.
Seasoning the Base:
Sprinkle in salt, black pepper, and a pinch of paprika or garlic powder if desired. Adjust seasoning after mixing with chicken and eggs.
Why This Step Matters:
Prepping the salad base before adding the chicken and eggs ensures even distribution of flavors. It also saves time, letting you quickly combine everything into a smooth and delicious salad once the protein is ready.
How to Make Chicken Salad with Boiled Eggs
Once your chicken, eggs, and salad base are ready, it’s time to bring everything together. This step is simple but makes all the difference in flavor and texture.
Step-by-Step Instructions:
Prepare the Chicken:
Shred or dice the cooked chicken into bite-sized pieces. Smaller chunks work best so the salad mixes evenly.
Chop the Eggs:
Peel and dice the hard-boiled eggs. You can mash one lightly with a fork for extra creaminess while leaving the others in chunks for texture.
Combine the Base Ingredients:
In a large mixing bowl, add mayonnaise (or Greek yogurt), mustard, relish or pickles, chopped celery, and onion. Stir until well blended.
Add Chicken and Eggs:
Gently fold the chicken and eggs into the dressing mixture. Be careful not to mash everything—keep some texture.
Season to Taste:
Add salt, pepper, and any optional spices like paprika or garlic powder. Adjust seasoning as needed.
Chill Before Serving (Optional):
Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors meld together for a richer taste.
Texture Tip:
If you prefer a creamier salad, add an extra spoonful of mayo or mash part of the chicken with a fork before mixing. For a chunkier salad, use less dressing and keep ingredients in larger pieces.
Variations and Flavor Twists
One of the best things about chicken salad with boiled eggs is how adaptable it is. You can keep it classic or add creative touches depending on your taste, occasion, or dietary needs.
Southern-Style Chicken Salad:
Add sweet pickle relish, a little sugar, and extra hard-boiled eggs. Use Duke’s mayonnaise (or your favorite brand) for an authentic southern flavor.
Healthy, Lighter Version:
Replace some or all of the mayonnaise with Greek yogurt. Add extra vegetables like diced cucumber, bell pepper, or shredded carrots for more crunch and nutrients.
Spicy Kick:
Stir in a spoonful of sriracha, hot sauce, or cayenne pepper. Jalapeños or banana peppers add heat and tang.
Herb Lover’s Twist:
Fresh dill, parsley, or chives give brightness and freshness. A squeeze of lemon juice enhances the flavor without extra calories.
Sweet & Crunchy:
Mix in halved grapes, diced apples, or dried cranberries for a sweet contrast. Walnuts, pecans, or almonds add nutty crunch.
Shortcut Version:
Use rotisserie chicken for a quick fix. Pre-boil a batch of eggs at the start of the week so you can make this salad in minutes.
Ways to Serve Chicken and Egg Salad
This recipe is incredibly versatile and can be enjoyed in many different ways. Whether you’re looking for a light snack, a full meal, or a party-friendly option, chicken and egg salad fits the bill.
Classic Sandwiches:
Spread the salad between slices of fresh bread for a hearty sandwich. Add lettuce, tomato, or cheese for extra flavor and crunch.
Open-Faced Style:
Serve on toasted bread or a baguette slice as an easy, elegant option. Top with a sprinkle of herbs or a few extra egg slices for presentation.
Wraps and Pita Pockets:
Spoon the salad into tortillas or pita bread for a portable lunch. Add shredded lettuce or spinach for freshness.
Lettuce Cups:
Use crisp romaine or butter lettuce leaves as a low-carb alternative to bread. Great for light meals or serving at gatherings.
Cracker or Veggie Dip:
Serve as a spread with crackers, cucumber slices, or celery sticks. Perfect as an appetizer or party platter.
Salad Bowl:
Scoop the chicken and egg salad over a bed of mixed greens. Drizzle with extra lemon juice or olive oil for a refreshing twist.
Meal Prep Option:
Divide into airtight containers with some bread or lettuce on the side for easy grab-and-go lunches during the week.
Expert Tips for the Perfect Salad
A good chicken and egg salad is simple, but small details can take it from average to amazing. Keep these tips in mind when making your recipe:
Use Fresh Ingredients
Freshly cooked chicken and recently boiled eggs give the best taste. Avoid using leftovers that are too dry or overcooked.
Don’t Overcook the Eggs
Simmer for 10–12 minutes only. Overcooked eggs get rubbery, and the yolk may turn grayish.
Shred, Don’t Just Chop
Shredded chicken mixes better with the dressing and holds more flavor than large chunks.
Balance the Creaminess
Start with less mayo or dressing and add more if needed. Too much can make the salad heavy and soggy.
Add Crunch at the End
Stir in celery, onions, or nuts just before serving to keep them crisp.
Chill Before Serving
Letting the salad rest in the fridge for 30 minutes helps the flavors blend and improves the texture.
Season Gradually
Taste as you go. Some relishes, mustards, or pickles already add salt and tang, so you may need less seasoning than expected.
Store Properly
Always refrigerate the salad in an airtight container. Serve cold for the best taste.
Storage and Make-Ahead Notes
Chicken salad with boiled eggs is a great make-ahead dish, but it needs proper storage to stay fresh and safe to eat.
Refrigeration:
Store the salad in an airtight container in the fridge. It will keep well for 3 to 4 days if properly chilled. Always refrigerate it within two hours of making to avoid spoilage.
Serving After Storage:
Stir the salad gently before serving, as the dressing may separate slightly. If it looks dry, add a small spoon of mayonnaise or yogurt to refresh it.
Make-Ahead Tips:
Cook the chicken and boil the eggs in advance, then refrigerate them separately. Mix everything together just before serving for the freshest taste. You can also chop vegetables like celery and onion ahead of time and store them in sealed containers.
Freezing:
Freezing is not recommended. Mayonnaise and eggs do not thaw well, and the salad can become watery and grainy.
Meal Prep Idea:
Divide the salad into single-serve containers for easy lunches. Store bread, wraps, or lettuce separately to keep them from getting soggy.
Nutrition and Health Insights
Chicken salad with boiled eggs is not only tasty but also packed with nutrients that make it a smart meal choice when prepared thoughtfully.
High in Protein:
Both chicken and eggs are excellent sources of lean protein. Protein helps you feel full longer, making this salad a satisfying meal.
Balanced Nutrition:
The eggs provide healthy fats and essential vitamins like B12 and D. Celery, onions, and any added veggies contribute fiber and antioxidants.
Calorie Content:
A serving of chicken and egg salad typically ranges between 250–350 calories, depending on how much mayo or dressing is used. Using Greek yogurt or a mix of yogurt and mayo can lower calories while keeping the salad creamy.
Healthy Swaps:
Replace mayo with Greek yogurt or avocado for healthier fats. Add more vegetables for volume and nutrients without extra calories. Choose whole-grain bread or wraps if serving as a sandwich for added fiber.
Is It Healthy?
Yes when balanced. The salad is naturally low in carbs and rich in protein. Be mindful of portion size and the amount of mayonnaise, which can add extra calories and fat.
Diet-Friendly:
Works well for low-carb, keto, and high-protein diets. Can be adapted for lighter, heart-healthy eating with simple substitutions.
Conclusion
Chicken salad with boiled eggs is a timeless recipe that’s simple, versatile, and packed with flavor. With just a few basic ingredients, you can create a dish that works for quick lunches, family dinners, or even party platters. The best part is how easily you can adapt it—whether you prefer it creamy, light, tangy, or crunchy. By following the steps and tips above, you’ll always have a salad that’s fresh, satisfying, and ready to enjoy. Give it a try and make it your go-to recipe whenever you need something delicious and effortless.
FAQS
Chicken Salad Recipe With Boiled Eggs
Ingredients
Equipment
Method
- In a large bowl, mix together the shredded chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
- Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a "wetter" chicken salad, you can add more mayo.
- If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
- Toast a piece of sourdough bread or whatever type of bread you prefer.
- Spread a layer of mayo or Miracle Whip.
- Add a small pile of lettuce, and pile on the chicken salad to complete your chicken salad sandwich.