Bright, creamy, and endlessly adaptable, Homemade Chicken and Egg Salad is the perfect quick lunch or picnic staple. It comes together in minutes with simple pantry ingredients and makes great leftovers for busy weekdays. Pair it with a comforting side like this chicken and dumplings recipe for a cozy, satisfying meal.
Why You’ll Love This Homemade Chicken and Egg Salad
- Ready in minutes for busy lunches and meal prep.
- Creamy, tangy flavor from mayo and Dijon that kids and adults enjoy.
- Uses simple, budget-friendly ingredients you likely have on hand.
- Keeps well for easy weekday sandwiches and salads.
- Flexible: serve on lettuce, bread, or crackers for different meals.
Ingredients Needed
- Protein
- 2 cups cooked chicken, shredded
- 4 hard-boiled eggs, chopped
- Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Veggies
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- Spices
- Salt and pepper to taste
- Toppings / Serving
- Lettuce leaves (for serving)
Step-by-Step Instructions 5 (always use H2 and H3)
Step 1: Add chicken and eggs
In a large bowl, combine the shredded chicken and chopped hard-boiled eggs.
Step 2: Whisk the dressing
In a separate bowl, whisk together the mayonnaise and Dijon mustard until smooth.
Step 3: Mix in the veggies
Add the diced celery and red onion to the chicken and egg mixture.
Step 4: Combine everything
Pour the mayonnaise mixture over the chicken, eggs, and veggies, then stir until well combined.
Step 5: Season and serve
Season with salt and pepper to taste and serve on lettuce leaves or use as a sandwich filling.
Serving Suggestions Homemade Chicken and Egg Salad
- Scoop onto crisp lettuce leaves for a low-carb wrap.
- Pile between buttery toasted bread for a classic sandwich; try pairing with a simple pickle and chips and get grilled sandwich ideas like grilled chicken sandwich inspiration.
- Serve with whole-grain crackers and sliced tomatoes for a light lunch.
- Make a picnic platter with fruit and a cold pasta salad.
Tips for Success Homemade Chicken and Egg Salad
- Chop ingredients evenly so every bite has a balanced texture.
- Make it ahead and chill for at least 30 minutes so flavors meld well.
- Adjust mayo and mustard amounts to reach your preferred creaminess.
- Store in an airtight container in the fridge for up to 3 days.
- Serve alongside a fresh side like asparagus and cherry tomato salad to brighten the meal.
Variations
Here are a few easy ways to change it up:
- Make it spicy: stir in 1 tsp hot sauce or a pinch of cayenne for heat.
- Swap proteins: use rotisserie chicken or leftover casserole-style chicken from a chicken and rice casserole for a heartier mix.
- Dairy-free option: replace mayonnaise with a dairy-free mayo alternative.
- Add-ins: fold in chopped pickles, fresh herbs, or grapes for sweetness.
Follow us on Pinterest for more cozy ideas.
Ingredients
Protein
- 2 cups cooked chicken, shredded
- 4 pieces hard-boiled eggs, chopped
Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
Veggies
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
Spices
- Salt and pepper to taste
Toppings / Serving
- Lettuce leaves (for serving)
Instructions
Preparation
- In a large bowl, combine the shredded chicken and chopped hard-boiled eggs.
Whisk the Dressing
- In a separate bowl, whisk together the mayonnaise and Dijon mustard until smooth.
Mix in the Veggies
- Add the diced celery and red onion to the chicken and egg mixture.
Combine Everything
- Pour the mayonnaise mixture over the chicken, eggs, and veggies, then stir until well combined.
Season and Serve
- Season with salt and pepper to taste and serve on lettuce leaves or use as a sandwich filling.
