Bright, creamy, and irresistibly easy, these deviled eggs get a fun twist with shredded chicken folded into the yolk filling. Simple Chicken Salad Deviled Eggs are perfect for potlucks, lunchboxes, or a light supper, and they come together in minutes with pantry staples and leftover roast chicken. For a heartier spread, try pairing with a creamy dill pickle chicken salad on the side.
Why You’ll Love This Simple Chicken Salad Deviled Eggs
- Big flavor in a small bite — savory, tangy, and satisfying.
- Super fast to make using leftover cooked chicken.
- Family-friendly and great for meal prep or party platters.
- Kid-approved and easy to customize for picky eaters.
- Pair with bold salads like a chicken shawarma crispy rice salad for a complete meal.
Ingredients Needed
- Protein
- 6 large eggs
- 1 cup cooked chicken, shredded
- Sauce
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Spices
- Salt and pepper to taste
- Toppings
- Paprika (for garnish)
- Fresh herbs (optional, for garnish)
Step-by-Step Instructions 5
1. Hard boil the eggs
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat; let sit 12–14 minutes.
2. Cool and peel
Transfer eggs to an ice bath to cool, then peel and cut each egg in half lengthwise.
3. Mix the filling
Remove yolks into a bowl and add shredded chicken, mayonnaise, Dijon, lemon juice, salt, and pepper. Mix until well combined.
4. Fill the whites
Spoon or pipe the chicken salad mixture back into the egg white halves.
5. Garnish
Sprinkle with paprika and fresh herbs if desired.
6. Chill and serve
Refrigerate until ready to serve — these are best served chilled.
Serving Suggestions Simple Chicken Salad Deviled Eggs
- Serve on a bed of mixed greens with lemon wedges.
- Add extra crunch with celery sticks or toasted pita chips on the side.
- Top with sliced green onions or crispy bacon for variety.
- Offer with light sides like a cucumber salad or healthy chicken salad wraps.
- Pair with iced tea or a crisp white wine for entertaining.
Tips for Success Simple Chicken Salad Deviled Eggs
- Use very fresh eggs for easier peeling and best texture.
- Shred chicken finely so the filling is smooth and easy to pipe.
- Chill the eggs before serving to help flavors meld and make slicing cleaner.
- Adjust mayo and mustard to reach your preferred creaminess and tang.
- Store leftovers in an airtight container for up to 3 days; assemble just before serving for best texture.
- For more flavor twists, try ideas from a green goddess chicken salad as inspiration.
Variations
Here are a few easy ways to change it up:
- Spicy: add 1–2 teaspoons Sriracha or diced jalapeño to the filling.
- Veggie boost: stir in finely chopped celery, red pepper, or dill pickles.
- Dairy-free: swap mayonnaise for a dairy-free mayo to make it allergy-friendly.
- Protein swap: use turkey or canned tuna instead of chicken for a new flavor.
Follow us on Pinterest for more cozy ideas.
Equipment
- medium pot for boiling eggs
- mixing bowl
- Knife for slicing eggs
- spoon or piping bag for filling eggs
- serving platter
Ingredients
- 6 large eggs
- 1 cup cooked chicken, shredded
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- salt and pepper to taste
- paprika (for garnish)
- fresh herbs (optional, for garnish)
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat; let sit for 12–14 minutes.
- Transfer eggs to an ice bath to cool completely, then peel and cut each egg in half lengthwise.
- Remove yolks into a bowl and add shredded chicken, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined and creamy.
- Spoon or pipe the chicken salad filling back into the egg white halves.
- Sprinkle with paprika and fresh herbs if desired for garnish.
- Refrigerate until ready to serve. These deviled eggs taste best when chilled.
