Have you ever wondered why some chicken salads taste so much better than others? The secret might be sitting right in your refrigerator eggs! Adding hard-boiled eggs to chicken salad isn’t just a random addition—it’s actually a traditional Southern technique that adds richness, creaminess, and that special something that makes people ask for your recipe
I’ve been making chicken salad for years, but it wasn’t until I discovered the egg trick that my chicken salad went from good to absolutely amazing. In this guide, I’ll share everything you need to know about creating the perfect chicken salad with eggs, plus some variations that’ll keep this recipe in your regular rotation.
Why Add Eggs to Chicken Salad?
Before we jump into the recipe, let’s talk about why eggs make such a difference:
- Creamier texture: Hard-boiled eggs add a silky smoothness that complements the chicken
- Extra protein: More protein means a more filling salad
- Richness: Eggs bring a subtle richness that elevates the entire dish
- Southern tradition: It’s how generations of Southern cooks have been making chicken salad!
Many people don’t realize eggs are in their favorite chicken salad because they’re often chopped very finely. This “secret ingredient” is what makes traditional Southern chicken salad so comforting and delicious.
The Classic Southern Chicken Salad with Eggs Recipe
Let’s start with a traditional recipe that’s been passed down through generations. This is the kind of chicken salad your grandmother might have made!
Ingredients:
- 2 cups cooked chicken breasts, finely chopped (about 1 pound)
- 2 hard-boiled eggs, finely chopped
- ½ cup sweet pickle cubes (or sweet relish)
- ⅓ to ½ cup mayonnaise (adjust to your preference)
- ¼ cup finely diced celery (optional)
- ¼ cup finely diced red onion (optional)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder (optional)
- Fresh parsley for garnish (optional)
Instructions:
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Cook and prep your chicken: Use poached, roasted, or even rotisserie chicken. Let it cool completely before chopping.
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Prepare your eggs: Hard-boil your eggs, cool them in ice water, peel, and chop them finely.
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Process for creaminess: For traditional Southern texture, pulse the chicken briefly in a food processor. Don’t overdo it—you want it finely chopped, not mushy.
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Combine ingredients: In a large bowl, combine the processed chicken, chopped eggs, sweet pickle cubes, and any optional ingredients like celery or onion.
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Add dressing: Stir in the mayonnaise, salt, pepper, and garlic powder if using. Start with less mayo and add more as needed.
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Chill: Refrigerate for at least an hour before serving to allow flavors to meld.
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Serve: Enjoy on bread for sandwiches, on lettuce cups, or with crackers!
Tips for the Best Chicken Salad with Eggs
I’ve made this recipe dozens of times, and here are some tips I’ve learned along the way:
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The chicken matters: Freshly cooked chicken tastes best, but a quality rotisserie chicken works great in a pinch.
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Egg-cellent technique: For perfect hard-boiled eggs, place them in cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes. Immediately transfer to ice water to prevent the gray ring around the yolk.
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Secret texture tip: The food processor is what gives Southern chicken salad its distinctive texture. If you don’t have one, just chop everything very finely.
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Sweet pickle cubes vs. relish: Traditional recipes call for sweet pickle cubes (sometimes called sweet salad cubes), which have a better texture than relish. If you can’t find them, drained sweet relish works too.
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Make ahead: This salad actually tastes better the next day, making it perfect for meal prep!
Variations to Try
While the traditional recipe is amazing, there are lots of ways to customize your chicken salad with eggs:
Curried Chicken Salad with Eggs
Add 1-2 teaspoons of curry powder, a handful of golden raisins, and some chopped cashews or almonds.
Apple-Pecan Chicken Salad with Eggs
Mix in one diced apple, ¼ cup chopped pecans, and a squeeze of lemon juice.
Dill & Lemon Chicken Salad with Eggs
Add 2 tablespoons fresh chopped dill, 1 tablespoon lemon juice, and switch the sweet pickles for dill pickles.
Mediterranean Chicken Salad with Eggs
Include chopped kalamata olives, diced cucumber, feta cheese, and a splash of red wine vinegar.
The Great Debate: To Egg or Not to Egg?
Interestingly, not everyone believes eggs belong in chicken salad. On various forums and recipe sites, you’ll find heated debates! Some people consider eggs essential, while others think they’re completely wrong for chicken salad.
In an online discussion, one user insisted that “all the guys at work have eggs in their chicken salad,” while another was adamant that eggs don’t belong. Another person mentioned that eggs help stretch the chicken (making the recipe more budget-friendly).
My take? Try it both ways and decide for yourself! But I’m firmly in the pro-egg camp.
Serving Suggestions
Your delicious chicken salad with eggs deserves to be showcased properly! Here are some serving ideas:
- Classic sandwich: Serve on bread with lettuce and tomato
- Wrap it up: Roll in a tortilla with mixed greens
- Low-carb option: Serve in lettuce cups or on cucumber slices
- Party presentation: Hollow out tomatoes and fill with chicken salad
- Picnic perfect: Serve with crackers and fruit on the side
Storage Tips
Properly stored, your chicken salad with eggs will keep for 3-4 days in the refrigerator. Keep it in an airtight container and never leave it sitting out for more than 2 hours (or 1 hour in hot weather).
If you’re making chicken salad for a picnic or outdoor event, keep it chilled in a cooler with plenty of ice packs.
Frequently Asked Questions
Can I use canned chicken?
Yes, in a pinch! Drain it very well and you might want to process it a bit less since it’s already soft.
What can I substitute for mayo?
Greek yogurt works well, though the flavor will be tangier. A 50/50 mix of mayo and Greek yogurt is a good compromise.
Is this recipe keto-friendly?
Yes, this chicken salad is naturally low in carbs. Just skip any sweet pickles or high-sugar additions.
Can I freeze chicken salad with eggs?
I don’t recommend it. Mayo-based salads tend to separate when frozen and thawed.
What if I don’t have a food processor?
No worries! Just chop everything as finely as you can by hand. The texture will be chunkier but still delicious.
Final Thoughts
Adding eggs to chicken salad might seem unconventional if you’ve never tried it before, but it’s actually a time-honored tradition in Southern cooking. The eggs add richness, creaminess, and body to the chicken salad that you just can’t get any other way.
Whether you’re making chicken salad for everyday lunches, a special picnic, or a party platter, this egg-enhanced version is sure to impress. And the best part? Most people won’t even realize what makes it so good—it’ll be your delicious secret!
So next time you’re whipping up a batch of chicken salad, crack a couple eggs into the pot first. Your taste buds (and anyone lucky enough to share your meal) will thank you!
How To Make Chicken Salad
- Chicken breasts: You can’t have amazing chicken salad without perfectly cooked chicken that’s seasoned, juicy, and relatively lean. Including dark meat in a chicken salad is common, but I think it can make the overall dish a little too soft and fatty. Instead, poaching breast meat in seasoned chicken broth is an easy way to guarantee that you wont be disappointed by dry, bland chicken. Choosing smaller breasts that will cook more evenly is key here. If youre a bit pressed for time, a rotisserie chicken is a great option too, but fight the urge to shred the chicken. Chopping the chicken into bite-sized pieces allows for more even distribution of ingredients.
- Chicken broth: You can use water here, but I definitely recommend chicken broth for the flavor it brings to the overall salad.
- Seasoned salt: Ditto here—regular works, but seasoned will take this over the top.
- Dressing: Mayonnaise is king for creamy salads, but it needs a little help to keep it from weighing everything down. Adding acid in the form of full-fat Greek yogurt, lemon, and Dijon mustard will help keep things rich yet light and bright.
- Mix-Ins: In my book, the only mandatory add-ins for chicken salad are celery for crunch, some kind of onion (I like red for the pop of color), and leafy herbs (I <3 dill and parsley). Other than that, this is the fun part! Go nuts… or grapes, or avocado, or whatever your heart desires. Toasted nuts like almonds or pecans will add an extra layer of texture, and fruit will add a pop of sweetness. I chose chopped dill pickles for my ultimate add-in because of the layer of crisp, briny salt they provide. Whatever you go with, be sure to chop them into pieces all around the same size so that they distribute evenly in each bite.
You’ll start by poaching your chicken breasts breasts by combining them in a pot with broth and salt, then bringing everything to a boil. You’ll be aiming for an internal temperature of 165°, which should take about 10 minutes. Use your meat thermometer if you’ve got one! Once your chicken is cooked through, set it aside and allow it to cool and rest for a few minutes.
Meanwhile, make your dressing by combining your yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a bowl and mixing until relatively smooth. You might be tempted to throw your crunchy mix-ins here too, but I found that it all mixes together better if you make the dressing first, then add the chicken to coat, and then add your mix-ins.
Once your chicken is cool, cut it into as uniform of cubes as you can manage, then add it to your dressing and stir everything together. Add whatever mix-ins you like, and stir to combine. Taste for seasonings (I usually have to add a good amount of salt here).
You can eat this right away, on its own or on a sandwich, but I usually like to get it into the fridge for a bit before enjoying to let the flavors meld together more. You do you!
Full list of ingredients and directions can be found in the recipe above.
What To Serve With Chicken Salad
- Pasta salad: Delish has plenty of beloved variations of this staple side dish, but this Italian-inspired recipe is my guaranteed go-to when I need a simple and reliable BBQ side.
- Potato salad: Similarly, this potato salad makes an appearance at almost all my summer cookouts because it’s creamy, just a touch tangy, and not too sweet (the worst!).
- Corn salad: I love corn in all its forms (mmm, elote), but there’s something particularly great about a simple corn salad. Like my chicken salad, this one is ripe for improvisation too.
Chicken salad is an ideal make-ahead recipe because it gets better as it sits. Make it a day or two ahead of time, then store in an airtight container in the fridge until ready to serve. If you have any leftovers, store them in an airtight container in the fridge for around 3 days, and enjoy epic lunch sandwiches (and salads!) for days.Advertisement – Continue Reading Below
- 2 lb. boneless, skinless chicken breasts (3 to 4)
- 6 cups low-sodium chicken broth or water
- 2 Tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided
- 1/3 cup full-fat Greek yogurt
- 1/3 cup mayonnaise
- 2 Tbsp. finely chopped fresh parsley
- 1 Tbsp. plus 1 1/2 tsp. finely chopped fresh dill
- 1 Tbsp. grainy or smooth Dijon mustard
- 1/2 tsp. finely grated lemon zest
- 2 Tbsp. fresh lemon juice
- 2 celery ribs, finely chopped
- 1 small red onion, finely chopped
- 1/4 cup finely chopped dill pickles (from about 2 spears)
- 3/4 tsp. freshly ground black pepper
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- Step 1 In a large pot over medium-high heat, combine chicken, broth, and 1 Tbsp. plus 1 1/2 tsp. seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
- Step 2 Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
- Step 3 Cut chicken into 1/4″ cubes and add to yogurt mixture, tossing to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 tsp. salt and mix until well combined.
