When I was growing up, my grandma had this tiny yellow notepad tucked in her spice cabinet—right between the paprika and the cinnamon. In it, she scribbled her go-to recipes, including the humble “chicken egg salad” she’d make every Sunday after church. It wasn’t fancy, but it was magic. Creamy, tangy, and hearty all in one bite.
Years later, when groceries felt like they doubled in price overnight and meal planning turned into a game of “what can I make with what’s left?”, I thought of that salad. It was time to bring it back—only this time, with a few updates to make it even more economical and protein-rich.
Ingredients You Probably Already Have:
- 2 cups cooked chicken breast, shredded or chopped (rotisserie works great!)
- 3 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise (or plain Greek yogurt)
- 1 tbsp yellow mustard
- 1/4 cup celery, finely diced
- 2 tbsp dill pickles, chopped (or pickle relish if you prefer a little sweet)
- 2 tbsp red onion, finely chopped (optional, but adds zing!)
- 1/4 tsp garlic powder
- Salt and black pepper to taste
How to Make It (Quick & No-Fuss):
- Boil the eggs: Place eggs in cold water, bring to a boil, then simmer for 10 minutes. Cool them in an ice bath before peeling.
- Prep the chicken: You can use leftovers, poach chicken breasts, or grab a rotisserie chicken to save time.
- Chop it all: Dice eggs, celery, pickles, and onion. Cube or shred your chicken.
- Mix: In a big bowl, combine mayo, mustard, garlic powder, and a pinch of salt and pepper. Fold in the chopped ingredients.
- Chill & Serve: Let it sit in the fridge for at least 30 minutes to let the flavors get friendly. Serve it on toast, in lettuce wraps, or straight out of the bowl.
Tips to Keep It Economical:
- Use canned chicken in a pinch (just drain it well).
- Replace half the mayo with mashed avocado for a healthy twist.
- Stretch it with cooked pasta or chickpeas for a more filling version.
- Use what you have: scallions instead of red onion, or omit pickles if you’re out.
Ways to Serve Chicken Egg Salad:
- On toasted bread with crisp lettuce
- In a tortilla as a wrap
- Stuffed into bell peppers
- With crackers for a snacky lunch
- On a bed of greens for a low-carb option
Final Thoughts
This chicken egg salad recipe isn’t just a quick lunch—it’s a little taste of comfort, nostalgia, and smart cooking. It reminds me that even when the pantry feels bare and the grocery list looks long, there’s still a way to make something wholesome, flavorful, and satisfying.
Let this be your go-to meal for days when you want something homemade without the hassle—or the cost.
FAQ: Smart & Tasty Sandwich Spreads
What is sandwich dressing?
Sandwich dressing is a flavorful sauce or spread that adds moisture and a punch of taste to your sandwich. It can be creamy, tangy, zesty, or even sweet—depending on the ingredients. Common types include Thousand Island, chipotle mayo, or oil-based vinaigrettes. It’s the “secret sauce” that pulls the whole sandwich together and keeps every bite from feeling dry or bland.
What’s a good spread for sandwiches?
A good spread does more than just stick your sandwich together—it elevates the whole flavor game. Here are a few tasty and budget-friendly options:
Hummus – Creamy, protein-packed, and comes in fun flavors
Greek yogurt + mustard + herbs – A lighter alternative to mayo
Avocado mash – Great texture and heart-healthy fats
Pesto – Perfect for turkey or grilled veggie sandwiches
Spicy sriracha mayo – Just mix 2 parts mayo to 1 part sriracha for a kick!
How do you make your own sub sauce at home?
Making sub sauce at home is easier than you think—and way cheaper than bottled versions. Here’s a simple base to start with:
DIY Sub Sauce:
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt & pepper to taste
Shake it all up in a jar and drizzle it on your sandwich layers—especially with deli meats, lettuce, tomato, and provolone. It’s tangy, herby, and better than anything from the sandwich shop!
What can I put on a sandwich other than mayonnaise?
Not a mayo fan? Totally fine! There are tons of tasty alternatives that still give your sandwich that creamy, satisfying texture:
Mashed avocado or guacamole
Cream cheese or herbed cheese spread
Greek yogurt mixed with herbs or lemon juice
Tahini (sesame seed paste) – nutty and smooth
Salsa or chutney for a fresh twist
Sun-dried tomato spread or roasted red pepper puree
These alternatives not only add great flavor, but many are healthier and can fit different dietary needs too.
Creamy Chicken Egg Salad: Easy & Budget-Friendly Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This easy Chicken Egg Salad is the perfect blend of creamy, tangy, and satisfying flavors. Using pantry staples like cooked chicken, hard-boiled eggs, mayo, and a few crunchy add-ins, it’s a quick and wholesome lunch or snack you can whip up in minutes.
Ingredients
2 cups cooked chicken breast, shredded or chopped
3 hard-boiled eggs, peeled and chopped
1/2 cup mayonnaise (or plain Greek yogurt)
1 tbsp yellow mustard
1/4 cup celery, finely diced
2 tbsp dill pickles, chopped (or pickle relish)
2 tbsp red onion, finely chopped (optional)
1/4 tsp garlic powder
Salt and black pepper, to taste
Instructions
-
Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 10 minutes, then transfer to an ice bath. Peel and chop once cooled.
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If not using rotisserie or leftover chicken, poach or cook chicken breasts, then shred or chop.
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Dice the celery, pickles, red onion, and chopped eggs.
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In a large mixing bowl, combine mayonnaise, mustard, garlic powder, salt, and pepper.
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Add in the chopped chicken, eggs, celery, pickles, and onion. Mix well to combine.
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Refrigerate for at least 30 minutes before serving to allow flavors to meld.
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Serve on toast, in wraps, over greens, or however you like!
Notes
Substitute canned chicken in a pinch (drain well).
Use mashed avocado in place of half the mayo for a healthier version.
Stretch the recipe with cooked pasta or chickpeas.
Scallions can replace red onion; skip pickles if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: Per Serving
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 220mg
Keywords: chicken egg salad, easy lunch, meal prep, rotisserie chicken salad, high protein salad, budget-friendly chicken salad