Creamy Chicken and Egg Salad

Creamy Chicken and Egg Salad

Creamy Chicken and Egg Salad is a delicious, comforting combination of tender shredded chicken, hard-boiled eggs, sweet corn, and colorful fresh vegetables tossed in a rich, creamy dressing. This deesviral home-style recipe is easy to prepare at home and perfect for family lunches, potlucks, picnics, or a refreshing make-ahead meal.

Ingredients

For the Salad

• 3 cups cooked chicken breast, shredded
• 4 large hard-boiled eggs, peeled and chopped
• 1 cup sweet corn kernels, drained
• 1 red bell pepper, finely diced
• 2 celery stalks, finely chopped
• 1/2 cup cucumber, diced
• 1/4 cup green onions, chopped
• 2 tablespoons fresh parsley, chopped

For the Creamy Dressing

• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

1. Prepare the Chicken

Cook the chicken breasts until tender and fully cooked, reaching an internal temperature of 165°F (74°C).

Allow the chicken to cool, then shred it into small pieces using two forks. You can also use cooked rotisserie chicken for a quicker preparation.

2. Cook the Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover, and let stand for 10–12 minutes.

Transfer the eggs to ice water, peel, and cut into bite-sized pieces. Reserve a few egg wedges for garnish if desired.

3. Prepare the Vegetables

Finely dice the red bell pepper, celery, and cucumber.

Drain the sweet corn thoroughly, then chop the green onions and fresh parsley.

4. Make the Creamy Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and honey.

Add the garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.

5. Combine the Salad

Place the shredded chicken in a large mixing bowl.

Add the corn, bell pepper, celery, cucumber, green onions, and parsley.

Pour the dressing over the mixture and gently toss until everything is evenly coated.

6. Add the Eggs

Carefully fold in the chopped hard-boiled eggs, mixing gently to keep the pieces intact.

Taste and adjust the seasoning if needed.

7. Chill and Serve

Cover and refrigerate for at least 30–60 minutes to allow the flavors to blend.

Before serving, stir gently and garnish with extra parsley and reserved egg wedges.

Serve chilled.

Helpful Tips

Use tender chicken: Rotisserie chicken works beautifully and saves preparation time.

Cool the ingredients: Make sure the chicken and eggs are completely cool before adding the dressing.

Keep it creamy: If the salad thickens after chilling, stir in a tablespoon of mayonnaise or sour cream.

Add extra crunch: Chopped pickles, diced red onion, or extra celery are delicious additions.

Serving Suggestions

Creamy Chicken and Egg Salad is delicious served with toasted bread, buttery croissants, crackers, lettuce wraps, or fresh dinner rolls.

It also makes a satisfying sandwich filling or a refreshing side dish for family gatherings.

Storage

Store leftovers in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3–4 days, counting from when the chicken was cooked.

Keep the salad refrigerated until serving and avoid leaving it at room temperature for more than 2 hours.

With its tender chicken, creamy eggs, colorful vegetables, and flavorful homemade dressing, Creamy Chicken and Egg Salad is an easy family favorite that’s perfect for any occasion.