I never thought I’d find a Chicken and Egg Salad Recipe easier than this! Imagine tender, juicy chicken combined with creamy chopped hard-boiled eggs, crunchy celery, and a hint of zesty lemon mingling with a luscious mayo dressing. Just one bite, and you’ll be hooked on this protein-packed, tangy delight that’s as refreshing as it is satisfying.

Why You’ll Love This Chicken and Egg Salad Recipe

Deliciously Creamy and Tangy: The perfect balance of Hellmann’s mayo and fresh lemon juice creates a dressing that’s smooth, bright, and just right for every bite.
Simple Ingredients: Using readily available staples like chicken breasts, celery, eggs, and a few pantry basics means you can whip this up anytime with zero fuss.
Great for Any Occasion: Whether you need a quick lunch or a light dinner, this salad fits beautifully into your day, offering plenty of energy thanks to its protein-packed nature.
Impressive Yet Effortless Presentation: Chopped chicken and eggs studded with vibrant parsley and red onion make this salad colorful and inviting with minimal effort.
Customizable to Your Taste: Prefer more egg? Use eight instead of six. Like a looser dressing? Simply add a splash more milk. It’s all about making this classic your own.

Why This Chicken and Egg Salad Recipe Works

This recipe shines because it uses fully cooked chicken combined with hard-boiled eggs, providing rich protein without extra cooking time—keeping things simple and streamlined. The no-cook method means you’re basically assembling fresh, chopped ingredients tossed in a velvety lemon-mayo dressing that binds everything together beautifully. The addition of crisp celery and bright red onion brings texture and freshness to the creamy base, while chopped parsley adds a lovely herbal note. This approach ensures every forkful bursts with flavor and satisfying mouthfeel.

Ingredients You’ll Need

Gathering the perfect harmony of fresh, wholesome ingredients makes all the difference. From tender cooked chicken breasts to crunchy celery and silky chopped eggs, this recipe celebrates simple, flavorful staples that come together effortlessly.

4 boneless skinless chicken breasts: Fully cooked and chopped or shredded, providing hearty protein and tender texture (about 4 cups).
4 stalks celery: Diced for crunch and freshness.
6 hard-boiled eggs: Chopped — or 8 if you want an extra eggy salad that’s rich and satisfying.
1/4 cup red onion: Finely chopped for a sharp, sweet bite.
1/4 cup fresh parsley: Chopped to brighten the flavors with a fresh herbaceous note.
3/4 cup Hellmann’s mayo: The creamy, smooth base that holds everything together.
1/4 cup 2% milk: Added to loosen the dressing just enough to coat without weighing down.
Juice of 1 lemon: Adds a zesty tang that wakes up the creamy mayo.
Salt and pepper: To taste — essential for seasoning and enhancing all those wonderful ingredients.

Ingredient Substitutions & Tips

Chicken breasts: You can substitute with rotisserie chicken for added convenience and flavor.
Red onion: Mild shallots or green onions work well if you prefer a less pungent bite.
Parsley: Fresh cilantro or dill offer unique herbal twists without overpowering.
Hellmann’s mayo: Greek yogurt can be used for a lighter, tangier dressing variant.

👨‍🍳 Pro Tips for Perfect Results

Bring eggs to room temperature: This prevents cracking when boiling and eases peeling.
Dice uniformly: Evenly chopped chicken, celery, and eggs make for consistent texture in every bite.
Adjust dressing consistency: Add milk little by little to reach your preferred coating—creamy or slightly loose.
Let it chill well: Refrigerating for at least one hour allows the flavors to truly meld and deepen.
Season gradually: Add salt and pepper in stages to avoid over-seasoning.

How to Make Chicken and Egg Salad Recipe

Step 1: Chop

Begin by chopping the cooked chicken into bite-sized pieces along with fresh celery, hard-boiled eggs, red onion, and parsley. The contrast between tender chicken, crunchy celery, and creamy eggs creates the soul of this salad.

💡 Pro Tip: Use a sharp knife and steady chopping to keep the pieces uniform for perfect texture.

Step 2: Make Dressing

Whisk together Hellmann’s mayo, 2% milk, fresh lemon juice, salt, and pepper in a large bowl until it’s luxuriously smooth and tangy—this dressing will coat each ingredient with creamy brightness.

💡 Pro Tip: Taste the dressing before mixing; the lemon juice is key to balancing richness and freshness.

Step 3: Combine and Chill

Gently fold the chopped chicken, eggs, celery, red onion, and parsley into the dressing until everything is evenly coated. Cover the bowl and refrigerate for at least one hour so the flavors have time to mingle and develop.

💡 Pro Tip: Stir gently to keep the egg pieces intact and preserve creamy texture.

Common Mistakes to Avoid

Learn from these common pitfalls:

Overdressing: Too much mayo can overpower the salad’s freshness and make it heavy.
Undercooking or overcooking eggs: This ruins the creamy texture of the yolks and can lead to chalky whites.
Skipping the chill time: Serving immediately results in a less harmonious flavor—waiting really pays off.
Using raw chicken: This recipe requires fully cooked chicken for safety and flavor.
Neglecting seasoning: Without proper salt and pepper, the whole dish can taste flat.
Uneven chopping: Results in inconsistent texture, disrupting the balanced mouthfeel.

Delicious Variations to Try

Once you’ve mastered this classic Chicken and Egg Salad Recipe, why not experiment with some tasty twists to keep things exciting?

Avocado Upgrade

Add diced ripe avocado for a buttery richness that complements the creamy lemon dressing beautifully.

Spicy Kick

Mix in a dash of smoked paprika or a little cayenne pepper for subtle warmth and complexity without overpowering the original flavor.

Extra Crunch

Toss in toasted slivered almonds or sunflower seeds to elevate the texture profile with a nutty, satisfying crunch.

Herbaceous Boost

Incorporate fresh dill or basil alongside parsley for a garden-fresh, vibrant herb flavor.

Light and Tangy Yogurt Dressing

Swap half the mayo with plain Greek yogurt for a lighter dressing that adds tang and cuts the richness slightly.

How to Serve Chicken and Egg Salad Recipe

Garnishes

Sprinkle chopped fresh parsley or chives on top for a colorful, herbal finishing touch that brightens the whole dish.

Side Dishes

Pair this salad with crisp green lettuce leaves or serve it alongside warm pita bread for an easy, satisfying meal. For something extra special, a side of roasted sweet potatoes works perfectly as a wholesome complement.

Creative Ways to Present

Serve in hollowed-out tomato halves or cucumber boats for an eye-catching presentation. Alternatively, nestle the salad atop a bed of fresh spinach or arugula for a vibrant, hearty plate that’s as pretty as it is delicious.

Make Ahead and Storage

Make-Ahead Instructions

Prepare the chicken and eggs ahead of time, then assemble the salad no more than a day in advance. The salad’s flavor improves in the fridge after at least one hour to allow the dressing to meld in fully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days to keep everything fresh and ready to enjoy.

Freezing

This salad is best enjoyed fresh and does not freeze well. The texture of the eggs and celery can become unpleasant after thawing.

Reheating

As this is a cold salad, reheating is not recommended. Serve chilled or at room temperature for the best flavor experience.

Expert Tips for Success

Use high-quality mayo: It really makes a difference in creaminess and flavor.
Peel eggs carefully: Freshly boiled eggs peel easier if cooled quickly in ice water.
Don’t skip chilling: Letting the salad rest transforms the flavors beautifully.
Adjust lemon juice carefully: A little goes a long way to brighten the dressing without souring.
Experiment with texture: Add crisp veggies or nuts for your personal spin.
Serve cold: This salad tastes best chilled to keep that refreshing creaminess intact.
Use leftover chicken: Perfect for using up any cooked chicken you have on hand, minimizing waste.

Frequently Asked Questions

Can I use rotisserie chicken for this salad?

Absolutely! Rotisserie chicken is a great shortcut and adds plenty of flavor with minimal effort.

How long can I keep the salad in the fridge?

For best taste and safety, store the salad in an airtight container and consume within 3 days.

Is this salad suitable for meal prep?

Yes, it holds up well in the fridge and makes a protein-packed lunch or dinner option for several days.

Can I make the dressing ahead of time?

Yes, you can prepare the lemon-mayo dressing ahead and store it in the fridge for up to 2 days before mixing it with the salad.

What if I don’t have fresh parsley?

Dry parsley can be used in a pinch, but fresh herbs always provide a brighter flavor.

Can I add other vegetables?

Feel free to add diced bell peppers, cucumber, or shredded carrots for extra crunch and color.

Is there a lighter version of this salad?

Yes, you can substitute some or all of the mayo with Greek yogurt to cut calories and add tang.

Final Thoughts

This Chicken and Egg Salad Recipe is a timeless classic that offers a comforting balance of creamy, crunchy, and tangy flavors you’ll want to come back to again and again. It’s effortlessly satisfying, easy to prepare, and perfect for nourishing yourself or sharing with family and friends. Whip it up, chill, and savor every delightful bite—you won’t regret making this your go-to salad!

Chicken and Egg Salad Recipe