Best 5 What Came First Chicken Egg Salad Recipes

When it comes to classic deli salads, chicken egg salad stands out with its harmonious blend of flavors and textures. This delightful dish features tender cooked chicken, hard-boiled eggs, crisp celery, sweet pickle relish, and a creamy mayonnaise dressing, all perfectly balanced to create a satisfying and versatile salad. Whether you enjoy it as a sandwich filling, a scoop atop a bed of lettuce, or as a dip with crackers, chicken egg salad is a timeless recipe that continues to please palates of all ages.

In this article, we present a collection of chicken egg salad recipes that cater to different tastes and preferences. From the classic rendition to variations that incorporate unique ingredients and flavors, these recipes offer a culinary journey that celebrates the versatility of this beloved dish. Let's embark on an exploration of chicken egg salad recipes and discover the perfect one to tantalize your taste buds.

Let's cook with our recipes!

THE BEST EGG SALAD

The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

CHICKEN-EGG SALAD

Chicken-Egg Salad image

Which came first: the chicken or the egg? Doesn't matter. In this winning recipe, they're both front and center, adding substance to a creamy, cold salad.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield X servings

Number Of Ingredients 6

Ingredients

1-1/2 cups MIRACLE WHIP Dressing
6 hard-boiled eggs, chopped
1 stalk celery, chopped
1/2 cup CLAUSSEN Sweet Pickle Relish
1 Tbsp. celery seed
6 cups chopped cooked chicken breasts

Steps:

Mix all ingredients except chicken in medium bowl until blended. Stir in chicken.
Refrigerate 1 hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN AND EGG SALAD

Chicken and Egg Salad image

I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.

Provided by Holly Jones

Categories Salad

Time 3h25m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups diced cooked chicken
3 hard-boiled eggs, diced
½ onion, chopped
1 stalk celery, diced
2 tablespoons mayonnaise, or to taste
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 pinch salt and cracked black pepper to taste

Steps:

Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g

OLD-FASHIONED EGG SALAD

Old-Fashioned Egg Salad image

Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Steps:

In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

WHICH CAME FIRST: THE CHICKEN OR THE EGG? SALAD

Which Came First: the Chicken or the Egg? Salad image

An "eggier" chicken salad. Good for using up dyed Easter eggs or maybe you just like more eggs.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups cubed cooked chicken
6 hard-boiled eggs
1/2 cup chopped celery
1/4 cup chopped green onion (both white and green parts)
2 tablespoons sweet pickle relish
3/4 cup mayonnaise
salt and pepper, to taste
3 tablespoons chopped fresh curly-leaf parsley

Steps:

Add cubed chicken to a large bowl.
Shell the boiled eggs and chop them coarsely.
Add eggs to the chicken along with the celery, green onion, and pickle relish; toss to mix.
Add in the mayonnaise; toss gently to coat; season to taste with salt and pepper.
Cover and chill for several hours.
Right before serving, sprinkle with chopped parsley.

Nutrition Facts : Calories 507.2, Fat 30.9, SaturatedFat 6.8, Cholesterol 421.3, Sodium 571.7, Carbohydrate 15, Fiber 0.5, Sugar 5.3, Protein 40.8

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for eggs that are free-range and organic, and use mayonnaise that is made with real eggs and oil.
Hard-boil the eggs properly: To prevent the eggs from becoming rubbery, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat and cover it. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
Chop the eggs finely: This will help the salad to have a smooth and creamy texture. You can use a knife or a food processor to chop the eggs.
Use a good quality mayonnaise: The mayonnaise is the key ingredient in chicken egg salad, so it's important to use a good quality one. Look for mayonnaise that is made with real eggs and oil, and avoid brands that contain artificial ingredients.
Season the salad to taste: Add salt, pepper, and other seasonings to taste. You may also want to add some chopped celery, onion, or pickles.
Chill the salad before serving: This will help the flavors to meld and the salad to become more refreshing.

Conclusion:

Chicken egg salad is a classic dish that is easy to make and always a crowd-pleaser. With its creamy texture and tangy flavor, it's a perfect sandwich filling, salad topping, or appetizer. By following these tips, you can make the best chicken egg salad that you've ever tasted.