Old-Fashioned Chicken Salad with Eggs
This Southern-style old-fashioned chicken salad with eggs is creamy, comforting, and made with just a few classic ingredients. Perfect for serving on soft sandwich bread or croissants, with crackers, or on its own as a high-protein lunch. It’s a timeless recipe that’s so easy to make and never goes out of style.
Another classic Southern recipe you’ll love is this easy homemade ham salad! You also can’t miss this Mexican chicken salad, and this viral Italian grinder chicken salad!
Recipe Ingredients: Classic Southern Chicken Salad with Eggs
Ingredient Notes, Additions & Substitutions
Chicken: I love using shredded rotisserie chicken breast for this recipe for ease and convenience. You can also bake your chicken or use the air fryer!
Mayo: There are so few ingredients in this recipe, so every ingredient shines! For the best results, use a good-quality, full-fat mayo. If you’re in the South, Duke’s is king. Out West, we love Best Foods (Hellmann’s).
You can also substitute Greek yogurt, sour cream, or even ranch dressing!
Onion: A good sweet yellow onion is traditional, but red onion or even green onion (white tops) work just fine.
Relish: Sweet pickle relish is a classic chicken salad staple! You can also use chopped sweet pickles.
Eggs: Hard-boiled eggs add extra texture and protein to this yummy chicken salad, which I can’t argue with! Eggs are traditional in a classic, old-fashioned chicken salad, but feel free to leave them out if you like.
Casey’s Tips
- Chill: For the best flavor, allow the chicken salad to chill in the fridge for a couple of hours.
- Shredding the chicken: To get the finely shredded, smooth texture to this salad, use a stand mixer, hand mixer, or even your food processor! It’s so easy and was such a game-changer when I discovered it.
- Prep ahead: Shred your chicken and boil the eggs the day before if you want this salad to come together even more quickly.
- Storage: This salad is great stored in the fridge in an airtight container for 3 days. For the best texture, add a little mayo and give it a good stir when prepping any leftovers. Chicken salad doesn’t freeze well, but if you need to freeze it, read this first!
How to serve
Sandwiches and wraps: This classic chicken salad is perfect on a soft roll, croissant, or wrapped in a tortilla. Add some lettuce and tomato, too!
With crackers or pita chips: This is my favorite way to enjoy this salad when I am having it for lunch!
High protein, low carb: Serve it over a bed of mixed greens for a simple and easy lunch or light dinner.
Did you try this recipe?
Let us know your thoughts on this old-fashioned chicken salad by leaving a star rating below or sharing it on Instagram!
Thank you! ~ Casey
Old-Fashioned Chicken Salad with Eggs
Ingredients
- 3 cups cooked chicken breast, shredded (see Notes) rotisserie chicken is perfect for this recipe
- 1/4 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 hard boiled eggs, peeled and finely chopped
- 1 tbsp. sweet relish
- 2/3 cup mayo
- salt and freshly ground black pepper, to taste
Instructions
- Boil eggs: Place eggs in a small saucepan and cover with water. Bring the water to a boil. Turn off the heat and let the eggs sit in the water for 9-10 minutes. Drain and run the eggs under cool water. Peel and chop. This is my favorite method for hard-boiling eggs that's foolproof! But feel free to use your own method — or the Instant Pot!
- Prep chicken: While the eggs are boiling, place the chicken in a stand mixer fitted with a paddle attachment. Mix on low for 45-60 seconds until finely shredded. You can also use a hand mixer and mix on medium for 2-3 minutes until the chicken is finely shredded. Transfer the chicken to a large bowl.Note: If you don't have a mixer, just chop the chicken very finely and place it into a large bowl.
- Add: To the chicken, add onion, celery, hard-boiled eggs, relish, and mayo. Stir well until everything is combined. Taste, and season with salt and pepper. If you are using rotisserie chicken, you may not need to add any extra salt.
- Finish: This chicken salad is best if it's been chilled 1-2 hours before serving.
Notes
Casey’s Tips
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- Shredding the chicken: To get the finely shredded, smooth texture to this salad, use a stand mixer, hand mixer, or even your food processor! It’s so easy and was such a game-changer when I discovered it.
-
- Prep ahead: Shred your chicken and boil the eggs the day before if you want this salad to come together quickly.
-
- Storage: This salad is great stored in the fridge in an airtight container for 3 days. For the best texture, add a little mayo and give it a good stir when prepping any leftovers.
I’m a little crazy for chicken salad–I have it for lunch nearly every day! There are so many yummy variations, but this classic recipe is so comforting – I love it!!! XO ~ Casey