I still make this old-fashioned chicken salad with eggs whenever I want something simple, comforting, and reliably crowd-pleasing. Shredded cooked chicken, crisp celery, sweet relish, and chopped hard-boiled eggs come together in a creamy mayo dressing that’s perfect for sandwiches, picnic bowls, or light dinners. It’s the kind of recipe your grandparents would nod approvingly at — familiar, straightforward, and endlessly adaptable.

Why you’ll love this dish

This recipe is a classic for a reason: it’s fast, budget-friendly, and kid-approved. Using pre-cooked or rotisserie chicken means most of the work is hands-off, and the addition of chopped hard-boiled eggs boosts protein and creaminess without complicated techniques. Make it for weeknight dinners, potlucks, picnic spreads, or when you need easy meal prep for the week ahead.

“Exactly the kind of simple, comforting chicken salad I grew up on — a little crunchy, a little sweet, and always a hit.”

Why it wins:

Ready in about 15–20 minutes if you have cooked chicken.
Uses pantry staples (mayo, relish, eggs).
Flexible: serve on bread, over greens, or stuffed into avocados.
Great for using leftover chicken or a rotisserie bird.

I often pair it with a crisp salad or a tangy slaw; if you want something heartier and with avocado, try this Crispy Parmesan Chicken with Avocado Salad for a complementary meal.

Step-by-step overview

Before you dive into the ingredients, here’s a quick process rundown so you know what to expect:

Hard-boil the eggs using the gentle-boil method (9–10 minutes off heat) and cool them.
Shred the cooked chicken (stand mixer, hand mixer, or finely chop).
Finely chop onion and celery; chop the eggs.
Combine chicken, veggies, eggs, relish, and mayo; season to taste.
Chill for at least 1–2 hours for the best flavor meld.

What you’ll need

3 cups cooked chicken breast, shredded (rotisserie chicken works great)
1/4 cup onion, finely chopped (red or sweet onion)
1/2 cup celery, finely chopped
2 hard-boiled eggs, peeled and finely chopped
1 tbsp sweet relish (substitute chopped dill pickles + a pinch sugar if needed)
2/3 cup mayonnaise (see substitutions below)
Salt and freshly ground black pepper, to taste

Quick substitution notes:

Mayo swap: use plain Greek yogurt or 50/50 yogurt+mayo for tang and fewer calories.
Relish swap: chopped sweet pickles + a splash of pickle juice works if you don’t have relish.
Want a crunch: add chopped apple or toasted walnuts.

How to prepare it

Hard-boil the eggs: Place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then turn off the heat and let the eggs sit in the hot water for 9–10 minutes. Drain and run under cool water until easy to handle. Peel and finely chop. This method is reliable and yields creamy yolks without the sulfurous ring. (Instant Pot fans can use the 5-5 method: 5 minutes pressure, 5 minutes natural release.)
Shred the chicken: While the eggs are cooking, place cooked chicken in a stand mixer fitted with the paddle. Mix on low for 45–60 seconds until shredded. If you don’t have a stand mixer, use a hand mixer on medium for 2–3 minutes or finely chop the chicken with a knife.
Prep the veg: Finely chop the onion and celery. Drain any excess juice from relish if needed.
Combine: In a large bowl, add shredded chicken, chopped onion, celery, chopped eggs, sweet relish, and mayonnaise. Stir until evenly combined.
Season: Taste and season with salt and freshly ground black pepper. If you used rotisserie chicken, start with a light hand on salt — the chicken may already be seasoned.
Chill: Cover and refrigerate for at least 1–2 hours to let flavors meld. Serve chilled.

Best ways to enjoy it

Classic sandwich: spread on soft sliced bread or toast; add lettuce and tomato.
Open-faced: pile onto toasted sourdough or English muffins.
Lettuce cups: spoon into bibb or romaine leaves for a low-carb option.
Salad topper: place over mixed greens with a squeeze of lemon.
Stuffed vegetables: fill halved tomatoes or avocados for attractive presentation at brunch.

Pair it with dill pickle chips, kettle chips, a simple green salad, or a bowl of fresh fruit for a balanced meal.

Storage and reheating tips

Refrigerate: Store in an airtight container in the fridge for 3–4 days. Consume within that timeframe for safety and best texture.
Freezing: Not recommended — mayo-based salads separate when frozen and thawed, leaving a watery texture. If you must freeze, omit mayo and freeze the chicken and veg separately; add mayo after thawing.
Reheating: Serve cold or at room temperature. If you prefer warm chicken salad, warm the chicken before mixing, then chill the combined salad briefly; do not microwave the whole salad — eggs and mayo don’t reheat well.

Keep egg- and mayo-based salads under 40°F (4°C) when stored, and never leave them out more than 2 hours at room temperature (1 hour if above 90°F).

Pro chef tips

Even shredding: a paddle attachment gives the most consistent, juicy shred; set the mixer to low to avoid over-shredding.
Texture balance: finely chop celery and onion so every bite has balance without overpowering chicken.
Flavor boost: a teaspoon of Dijon or a splash of lemon juice brightens the mayo.
Egg prep: peel eggs under running water for easiest removal of shells.
Make-ahead trick: assemble but hold back 2 tablespoons of mayo; add it just before serving if you’re prepping more than a day ahead to prevent excess wateriness.
Want a lighter version? Replace half the mayo with plain Greek yogurt and add a pinch of sugar or a drizzle of honey if you miss the sweetness.

For a different crunch and Asian-inspired contrast, consider serving alongside an Asian Chicken Crunch Salad to mix flavor profiles at a buffet.

Creative twists

Curry chicken salad: add 1–2 tsp curry powder, golden raisins, and toasted almonds.
Herb-forward: fold in chopped tarragon, dill, or chives for freshness.
Avocado twist: mix in diced avocado just before serving for creaminess (or stuff into avocado halves).
Spicy: add a dash of Sriracha or a minced jalapeño for heat.
Mediterranean: swap relish for chopped roasted red pepper, olives, and a spoonful of Greek yogurt.

For inspiration on open-faced presentations or egg-forward versions, see this take on an Easy Chicken Salad Recipe with Eggs (note: the linked page offers complementary technique ideas).

Your questions answered

Q: How long does this chicken salad keep in the fridge?
A: Properly stored in an airtight container, it keeps 3–4 days. Discard if any off smells or sliminess develop.

Q: Can I use dark meat or a whole rotisserie chicken?
A: Yes. Dark meat will be moister and slightly richer; adjust salt accordingly because rotisserie birds are often seasoned.

Q: Is it safe to make this ahead for a party?
A: Yes — make it the day before and chill. Hold back a bit of mayo if making more than one day ahead to keep the texture firm.

Q: Can I omit the eggs?
A: Absolutely. The eggs add richness and texture, but the salad is still delicious without them.

Q: What’s the best way to shred a lot of chicken?
A: Use a stand mixer or two forks pulled in opposite directions. For larger quantities, the stand mixer with the paddle attachment is fastest and most uniform.

Conclusion

If you love timeless comfort food, this old-fashioned chicken salad with eggs is a dependable go-to — quick to make, easy to adapt, and endlessly useful for sandwiches, bowls, and more. For another Southern-style take that emphasizes sweet pickle flavor, check out this Easy Chicken Salad Recipe |The BEST Southern-Style Flavor. If you’re curious about different open-faced or egg-focused variations, see this Easy Chicken Salad Recipe with Eggs – Adventures of Mel.

Old-Fashioned Chicken Salad

A comforting and crowd-pleasing chicken salad made with shredded chicken, hard-boiled eggs, celery, and a creamy mayo dressing, perfect for sandwiches or light dinners.

Prep Time 15

Cook Time 10

Total Time 25

Serving Size servings

Ingredients

Main Ingredients

3 cups cooked chicken breast, shredded Rotisserie chicken works great
1/4 cup onion, finely chopped Red or sweet onion
1/2 cup celery, finely chopped
2 hard-boiled eggs, peeled and finely chopped
1 tbsp sweet relish Substitute chopped dill pickles + a pinch of sugar if needed
2/3 cup mayonnaise See substitutions below
Salt and freshly ground black pepper To taste

Instructions

Preparation

Hard-boil the eggs: Place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then turn off the heat and let the eggs sit in the hot water for 9-10 minutes. Drain and run under cool water until easy to handle. Peel and finely chop.
Shred the chicken: While the eggs are cooking, place cooked chicken in a stand mixer fitted with the paddle. Mix on low for 45-60 seconds until shredded. Alternatively, use a hand mixer on medium for 2-3 minutes or finely chop the chicken with a knife.
Prep the veg: Finely chop the onion and celery. Drain any excess juice from relish if needed.
Combine: In a large bowl, add shredded chicken, chopped onion, celery, chopped eggs, sweet relish, and mayonnaise. Stir until evenly combined.
Season: Taste and season with salt and freshly ground black pepper.
Chill: Cover and refrigerate for at least 1-2 hours to let flavors meld. Serve chilled.

Notes

For creative twists, consider adding curry powder, tarragon, or chopped avocado. Mayonnaise-based salads can separate when frozen, so it's not recommended to freeze this chicken salad.