Easy Chicken and Egg Salad Recipe You'll Love
Chicken and egg salad recipe is a classic, versatile dish offering a creamy, protein-packed meal perfect for sandwiches, snacks, or light lunches.
Equipment
- Large saucepan for boiling eggs
- Large Mixing Bowl
- Sharp Knife
- Cutting board
- Small bowl for dressing
- Whisk
- Measuring cups and spoons
- Storage container
Ingredients
- 2 cups cooked chicken, shredded or diced
- 6 large eggs
- cup mayonnaise
- cup celery, finely diced
- cup red onion, finely diced
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Optional: cup chopped walnuts or pecans for added crunch
Instructions
- Step 1: Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to an ice bath to cool completely. This prevents a green ring from forming around the yolks.
- Step 2: Peel and Dice the Eggs: Once cooled, gently peel the eggs and dice them into small, uniform pieces. A sharp knife ensures clean cuts.
- Step 3: Prepare the Chicken: Ensure the cooked chicken is cooled. Shred or dice it into bite-sized pieces. Pre-cooked rotisserie chicken offers a convenient option.
- Step 4: Combine the Ingredients: In a large bowl, combine the shredded chicken, diced eggs, celery, and red onion.
- Step 5: Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Adjust seasonings to taste. For a sweeter flavor, a pinch of sugar can be added.
- Step 6: Combine and Chill: Pour the dressing over the chicken and egg mixture. Gently fold until all ingredients are well coated. Avoid overmixing to prevent a mushy texture.
- Step 7: Chill Before Serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step enhances the overall taste.
- Step 8: Serve: Serve the chicken and egg salad on croissants, lettuce cups, or with crackers. Garnish with fresh parsley. For a lighter version, substitute Greek yogurt for half of the mayonnaise. To add a hint of sweetness, consider incorporating chopped grapes or dried cranberries.
Notes
Variations
The classic chicken and egg salad recipe lends itself to numerous adaptations, accommodating diverse palates and dietary needs:
- Ingredient Swaps: Turkey or tuna can replace chicken for a different protein profile. Avocado can substitute some or all of the mayonnaise for a healthier fat source. Greek yogurt can replace a portion of mayonnaise for a tangier, lower-fat option.
- Regional Twists: Adding chopped grapes, apples, or walnuts evokes a Waldorf salad influence. Incorporating curry powder provides an aromatic Indian-inspired flavor. Southwestern variations include diced jalapeos and cilantro.
- Dietary Adjustments: For a gluten-free version, serve the salad in lettuce cups or with gluten-free crackers. For a low-carb option, avoid serving with bread or crackers and focus on vegetable accompaniments. Adjusting the amount of mayonnaise controls the fat content.
Serving Suggestions
Chicken and egg salad is remarkably versatile in its presentation. It serves as an excellent filling for sandwiches, wraps, or croissants. It can be elegantly presented in lettuce cups for a light lunch or appetizer. When served atop a bed of mixed greens, it transforms into a satisfying salad. Accompanying options include crackers, crudits, or a side of fresh fruit. Ideal occasions range from casual picnics to elegant brunch gatherings. The salad is best served chilled to enhance its refreshing qualities.
Storage Tips
Proper storage is crucial for preserving the freshness and safety of chicken and egg salad. Transfer the salad to an airtight container and refrigerate immediately. Consume within 3-4 days to ensure optimal quality and prevent bacterial growth. It is not recommended to freeze chicken and egg salad, as the texture of the mayonnaise and eggs can degrade upon thawing. Prior to serving, inspect the salad for any signs of spoilage, such as an off odor or unusual appearance.
Frequently Asked Questions
- Question 1: Can I use leftover rotisserie chicken?
Yes, leftover rotisserie chicken is an excellent and convenient option for this recipe. Ensure the chicken is cooled before shredding or dicing. - Question 2: How can I prevent the eggs from having a green ring around the yolk?
Immediately transfer the hard-boiled eggs to an ice bath after cooking. This halts the cooking process and prevents the formation of the green ring. - Question 3: What can I substitute for Dijon mustard?
Yellow mustard or a small amount of horseradish can be used as a substitute for Dijon mustard. - Question 4: Can I make this recipe ahead of time?
Yes, the recipe can be prepared a day in advance. Allowing the salad to chill overnight enhances the flavor.