This tasty chicken and egg salad is packed with protein, making it a great choice for a filling lunch. With tender chicken, hard-boiled eggs, and a creamy dressing, it’s both hearty and delicious!
Honestly, it’s a perfect way to use up leftover chicken. I often enjoy it on a bed of fresh greens or stuffed in a sandwich. Simple, satisfying, and super quick to make—you’ll love it! 🥗
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded chicken is the star of this salad. You can use rotisserie chicken for convenience or leftover cooked chicken from a previous meal. If you’re vegetarian, try chickpeas or tofu for protein.
Hard-Boiled Eggs: Eggs add creaminess and structure. If you need an egg-free option, consider mashed avocado or silken tofu, both of which will give a nice texture.
Mayonnaise: Mayonnaise gives a rich flavor. For a healthier version, you can substitute half with Greek yogurt, or use avocado mayo for a vegan option. I love using a mix for a creamier taste!
Dijon Mustard: This adds a tangy kick. If you don’t have Dijon, regular mustard works too, or you could try a little lemon juice for a different flavor profile.
Chopped Veggies: Celery and green onions add crunch and freshness. You can swap celery for diced bell peppers or cucumbers if you prefer, and use parsley instead of dill.
How Do I Make Creamy Chicken & Egg Salad Without Overdoing It?
Getting that perfect creamy texture is key! Here’s how to do it right:
- Start with less dressing than you think you’ll need. You can always add more.
- Mix the mayonnaise and Greek yogurt until smooth before adding to the chicken. This helps distribute the creaminess better.
- Gently fold the dressing into the chicken and egg instead of stirring vigorously. This keeps the eggs intact and avoids a mushy texture.
Let the salad chill for at least 30 minutes. This not only helps the flavors meld better, but also lets the ingredients soak up that creamy goodness. Enjoy your salad on its own, in a wrap, or on a bed of greens!
Classic High-Protein Chicken & Egg Salad
Ingredients You’ll Need:
- 3 cups cooked chicken breast, shredded
- 4 large hard-boiled eggs, chopped (reserve 1-2 for garnish)
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp plain Greek yogurt (optional for extra creaminess)
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped green onions or chives
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Paprika or cayenne pepper, for garnish
How Much Time Will You Need?
This delicious chicken and egg salad takes about 15 minutes to prepare and an additional 30 minutes to chill in the fridge. So in just a total of 45 minutes, you’ll have a protein-packed meal ready to enjoy!
Step-by-Step Instructions:
1. Combine the Chicken and Eggs:
In a large mixing bowl, combine the shredded chicken and chopped hard-boiled eggs. Make sure to set aside a couple of egg quarters to use as garnish later.
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, Greek yogurt (if you’re using it), garlic powder, onion powder, and a sprinkle of salt and pepper. Mix until it’s nice and smooth.
3. Add the Veggies:
Add the chopped celery, green onions (or chives), and fresh dill to the dressing. Stir everything together until combined, making sure the herbs and veggies are evenly distributed.
4. Mix It All Together:
Pour the creamy dressing over the chicken and egg mixture. Gently fold everything together until the chicken and eggs are well coated with the dressing.
5. Taste and Adjust:
Give your salad a taste! You can add extra salt, pepper, or mustard according to your preference. Adjust it to be just how you like it.
6. Serve and Garnish:
Transfer the salad to a serving bowl. Garnish with the reserved hard-boiled egg quarters, some extra dill sprigs, and a light dusting of smoked paprika or cayenne pepper for a touch of warmth and flair.
7. Chill Before Serving:
For the best flavor, cover your salad and chill it in the fridge for at least 30 minutes. This allows the flavors to blend beautifully!
Now, you’re ready to serve! Enjoy your chicken and egg salad on its own, over a bed of fresh greens, or piled into a sandwich wrap for a satisfying meal any time. Enjoy!
Can I Use Leftover Rotisserie Chicken?
Absolutely! Leftover rotisserie chicken is a great time-saver and adds wonderful flavor to the salad. Just shred it and proceed with the recipe as directed.
How Do I Store Leftover Chicken & Egg Salad?
Store any leftover chicken and egg salad in an airtight container in the fridge for up to 3 days. It may taste even better the next day as the flavors meld!
Can I Make This Recipe Dairy-Free?
Yes! You can omit the Greek yogurt or substitute it with a dairy-free yogurt or extra avocado for creaminess. Ensure your mayonnaise is also dairy-free to keep the entire dish dairy-free.
What Can I Serve This Salad With?
This chicken and egg salad is very versatile! Serve it on a bed of greens, in a sandwich or wrap, or pair it with whole grain crackers for a satisfying meal or snack!