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–+ servings

Old-Fashioned Chicken Salad with Eggs

Casey Rooney
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling time (optional) 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, lunch, Main Course
Cuisine American, southern
Servings 4

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

    • 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.