Go Back

Chicken Salad Recipe With Egg

This delightful chicken salad combines tender chicken, creamy egg, and crunchy vegetables, perfect for a light lunch or picnic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked chicken diced
  • 3 hard-boiled eggs chopped
  • 1/2 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon fresh dill chopped (optional)

Equipment

  • Mixing bowl
  • Chopping board
  • Knife
  • Fork
  • Measuring cups and spoons
  • Serving dish

Method
 

  1. Gather all your ingredients.
  2. Place the eggs in a pot and cover them with water. Boil for about 10 minutes, then transfer them to an ice bath to cool.
  3. Dice the cooked chicken into bite-sized pieces.
  4. Finely chop the celery and red onion.
  5. In a large mixing bowl, combine the mayonnaise and Dijon mustard.
  6. Add the diced chicken, chopped eggs, celery, and onion to the bowl. Stir gently to coat everything evenly.
  7. Sprinkle in salt and pepper to taste, along with fresh dill if using.
  8. Let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad can also be served in a sandwich or on a bed of lettuce.