Chicken and Egg Salad

4.67 from 3 votes

The best of both worlds, this chicken and egg salad is creamy, crunchy, and so delicious. Made with shredded chicken, hard-boiled eggs, celery, pickles, mustard, dill, and tossed with creamy greek yogurt for extra protein. Serve it in a salad, in a sandwich, on lettuce wraps, or eat it as is. It's perfect for meal prep or a quick and healthy lunch.

Course Main Course

Cuisine American

Keyword chicken and egg salad, chicken salad recipe with eggs, egg chicken salad

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 215kcal

Author Kelly Nardo

Ingredients

3 cup shredded chicken (12 ounces)
6 large hard-boiled eggs, chopped
1 cup plain greek yogurt (8 ounces - I used full-fat)
1 tablespoon dijon mustard
1 tablespoon pickle juice
1 cup diced celery (120 grams)
1/2 cup chopped green onions (about 4 stalks)
1/2 cup diced dill pickles
1/4 cup fresh dill, roughly chopped
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

Prep your eggs. If needed, make hard-boiled eggs. Once cooled, peel and roughly chop into bite-size pieces.
Make the chicken and egg salad. Add greek yogurt, mustard, pickle juice, salt, and pepper to a medium-large bowl and mix well to combine. Add in your shredded chicken, chopped eggs, celery, green onions, pickles, and dill, and stir until incorporated with the yogurt mixture. Adjust according to taste.
Enjoy! Serve in a sandwich, salad, or however you like! For the best flavor, let it chill in the fridge for a few hours.

Nutrition