Chicken Egg Salad Sandwich Recipe

This creamy, chunky Chicken Egg Salad Sandwich is made with tender shredded chicken, hard-boiled eggs, and crisp celery, and ready in 20 minutes. The rich dressing binds the protein-packed filling together for a satisfying lunch that tastes even better after chilling. I love making a big batch of this early in the week for stress-free lunches.

Why This Classic Works

This recipe bridges the gap between two lunch staples, giving you the substantial protein of chicken with the rich, comforting texture of egg salad. It is hearty enough to serve for a quick dinner but remains portable enough for a packed work lunch.

I used to chop my ingredients too small, which resulted in a paste-like consistency that lacked excitement. I learned that keeping the chicken and eggs in larger, distinct chunks provides a much better mouthfeel and keeps the sandwich from feeling heavy.

Chicken Egg Salad Sandwich Ingredients

• 2 cups cooked chicken, shredded or cubed
• 4 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 stalks celery, finely diced
• 2 green onions, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices sandwich bread or croissants
• Lettuce leaves, for serving (optional)

How To Make Chicken Egg Salad Sandwich

1. Prepare the Base: Combine the mayonnaise, Dijon mustard, salt, and black pepper in a large mixing bowl, whisking until the dressing is smooth and well incorporated.
2. Combine Ingredients: Add the cooked chicken, chopped hard-boiled eggs, diced celery, and sliced green onions to the bowl with the dressing.
3. Fold and Serve: Gently fold the mixture together with a spatula until everything is evenly coated, then spoon onto bread slices and serve immediately.

Recipe Tips

• Check freshness: Use eggs that are a few days old for boiling rather than fresh ones, as they will peel much more easily and look cleaner.
• Cool completely: Ensure your chicken and eggs are fully cooled before mixing them with the mayonnaise to prevent the dressing from becoming oily or separating.
• Season generously: Cold foods tend to mute flavors, so taste the salad just before serving and add a pinch more salt or lemon juice if it tastes flat.

What To Serve With Chicken Sandwich

Potato chips or crisp pickle spears help cut through the rich creaminess of the filling. A simple green salad with a sharp vinaigrette also provides a nice contrast to the heavy mayonnaise dressing.

How To Store

Store the salad filling in an airtight container in the refrigerator for up to 3 days. Do not freeze this dish, as the hard-boiled eggs will become rubbery and the mayonnaise will separate upon thawing.

FAQs

• Can I use rotisserie chicken? Yes, rotisserie chicken is an excellent shortcut that adds great flavor and moisture to the salad without extra cooking time.
• Why is my salad watery? Watery salad usually happens if vegetables like celery or onions release moisture, so be sure to pat them dry with a paper towel before adding them.
• Is this gluten-free? The salad filling itself is naturally gluten-free, so you can simply serve it on gluten-free bread or inside large lettuce leaves.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 6g
• Cholesterol: 245mg
• Sodium: 680mg
• Total Carbohydrate: 24g
• Protein: 26g

Chicken Egg Salad Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Chicken Egg Salad Sandwich features creamy textures, tender chicken, and crisp celery, ready in just 20 minutes for a satisfying lunch. It is a perfect way to use up leftover chicken or hard-boiled eggs.

Ingredients

• 2 cups cooked chicken, shredded or cubed

• 4 hard-boiled eggs, chopped

• 1/2 cup mayonnaise

• 1 tablespoon Dijon mustard

• 2 stalks celery, finely diced

• 2 green onions, thinly sliced

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 8 slices sandwich bread or croissants

• Lettuce leaves, for serving (optional)

Directions

• Prepare the Base: Combine the mayonnaise, Dijon mustard, salt, and black pepper in a large mixing bowl, whisking until the dressing is smooth and well incorporated.
• Combine Ingredients: Add the cooked chicken, chopped hard-boiled eggs, diced celery, and sliced green onions to the bowl with the dressing.
• Fold and Serve: Gently fold the mixture together with a spatula until everything is evenly coated, then spoon onto bread slices and serve immediately.