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Deviled Egg Chicken Salad combines the creamy, tangy flavor of deviled eggs with tender chicken for a satisfying, protein-rich chicken salad that’s perfect for sandwiches, crackers, wraps, or low-carb lunches.
For another amazing recipe twist with deviled eggs 🥚 be sure and make my Deviled Egg Pasta Salad.
Deviled Egg Chicken Salad (Creamy, Tangy, Protein-Packed Chicken Salad)
If you love Classic Deviled Eggs and a hearty Chicken Salad, this deviled egg chicken salad combined those two into a seriously delicious version of a chicken salad.
This recipe is the perfect mash-up of two classic favorites and works for quick, low-carb lunches, as a sandwich, inside wraps, eat it with your favorite crackers, or eat it as is.
Ingredients Needed
- Chopped Cooked Chicken : I recommend using a rotisserie chicken here because it’s already seasoned, and super easy to chop up for this recipe.
- Large Hard-Boiled Eggs : I love the instant pot method for making hard-boiled eggs.
- Mayonnaise : For the best rich taste and creamy texture, use a full fat mayonnaise. I love the Duke’s brand, but Hellmen’s is another great one. There are lots of options, so as always, use your favorite one – avocado oil, light, etc.
- Yellow Mustard
- Sweet Relish
- White Vinegar
- Kosher Salt
- Black Pepper
- Paprika
- Finely Chopped Fresh Chives
- One Stalk Celery : Celery comes in a cluster of several stalks, just use one of them, and make sure it’s cut up finely.
How To Make Chicken Salad With Deviled Eggs
Place 4 large eggs in a small saucepan and add enough cold water to cover the eggs by 1-inch. Bring the water to a gentle boil over medium-high heat. Once the water is boiling, cover the pan, turn off the heat, and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to a bowl of cold ice water and let them cool for 5 minutes.
Peel the egg shell off once they are cooled enough to handle. Slice the eggs in half and remove the yolks. Set the yolks aside and chop the egg whites.
Add the cooked chopped chicken and the chopped egg whites into a mixing bowl.
In a separate smaller bowl, add the reserved egg yolks and mash them up with a fork until crumbly. Add in the mayonnaise, yellow mustard, sweet relish, celery, chopped chives, white vinegar, kosher salt, black pepper, and paprika. Mix until smooth and creamy.
Pour the dressing over the chicken and egg whites. Gently fold everything together with a spatula until evenly mixed.
For best taste, cover the bowl with a lid or plastic wrap, and refrigerate for at least 1 hour (or up to 4 hours) before serving. This helps the flavors blend and gives time for the salad to chill – a chilled salad will taste better. But it can also be served right away if wanted.
Serve the deviled egg chicken salad on sandwich bread, croissants, rolls, with crackers, inside lettuce cups, or enjoy it with a fork straight from the bowl.
🍽 Serving Ideas For Chicken Salad
This deviled egg chicken salad is incredibly versatile, and there are so many different ways to serve it. Here are some ideas :
- On toasted bread for a hearty sandwich
- In lettuce wraps for a low-carb option
- Stuffed in croissants (my family loves it this way!)
- With your favorite crackers for an easy snack or light lunch
- Over a bed of leafy greens
- It’s also delicious eaten as is with a fork
Pro Tips From The Test Kitchen
- I definitely recommend letting the chicken salad chill in the fridge for at least 1 hour (or up to 4 hours) before serving. I would not chill it for longer than that before serving, otherwise, the chicken will soak up the dressing and the salad won’t be as creamy. But a chilled chicken salad always tastes better than room temperature.
- The vinegar brightens the dressing and mimics the tangy flavor found in classic deviled eggs. Do not skip it, or the salad may taste flat. If you want less vinegar taste, or tangy taste, try only using 1 teaspoon white vinegar, taste it and see from there if you want to add the other 1 teaspoon.
- After refrigerating the leftovers, or if it chills for too long before serving, and the salad seems slightly thick; stir in 1-2 tablespoons of mayonnaise to loosen it back up before serving, it’s also really good with a splash of dill pickle juice if you want that pickle flavor in it. The juice also helps moisten up leftovers too.
- If you want a deeper, spicier flavor use dijon mustard instead of yellow mustard.
- If you prefer a tangier flavor use dill pickle relish instead of sweet relish.
- For the best flavor use a rotisserie chicken because it’s already seasoned and ready to use from the store. You could also use canned chicken but make sure it’s flaked and drained well.
More Chicken Salad Recipes You’ll Love
- Pineapple Chicken Salad
- Classic Waldorf Chicken Salad
- Dill Pickle Chicken Salad
- Jalapeño Popper Chicken Salad
- Apple Walnut Chicken Salad
- Chicken Caesar Salad Wraps
- Southern Style Chicken Salad Recipe
- Santa Fe Chicken Salad Wraps
Deviled Egg Chicken Salad
Ingredients
- 4 large eggs
- 2 cups chopped rotisserie chicken (or chopped cooked chicken)
- 1/2 cup mayonnaise
- 1 stalk celery finely diced
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish
- 2 teaspoons white vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Place 4 large eggs in a small saucepan and add enough cold water to cover the eggs by 1-inch. Bring the water to a gentle boil over medium-high heat. Once the water is boiling, cover the pan, turn off the heat, and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to a bowl of cold ice water and let them cool for 5 minutes.* Or use your favorite method to make hard-boiled eggs or try my Instant Pot Hard Boiled Eggs method.4 large eggs
- Peel the egg shell off once they are cooled enough to handle. Slice the eggs in half and remove the yolks. Set the yolks aside and chop the egg whites.
- Add the cooked chopped chicken and the chopped egg whites into a mixing bowl.2 cups chopped rotisserie chicken
- In a separate smaller bowl, add the reserved egg yolks and mash them up with a fork until crumbly. Add in the mayonnaise, celery, chopped chives, yellow mustard, sweet relish, white vinegar, kosher salt, black pepper, and paprika. Mix until smooth and creamy.1/2 cup mayonnaise, 1 stalk celery, 1 tablespoon finely chopped fresh chives, 1 tablespoon yellow mustard, 1 tablespoon sweet relish, 2 teaspoons white vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon paprika
- Pour the dressing over the chicken and egg whites. Gently fold everything together with a spatula until evenly mixed.
- For best taste, cover the bowl with a lid or plastic wrap, and refrigerate for at least 1 hour (or up to 4 hours) before serving. This helps the flavors blend and gives time for the salad to chill – a chilled salad will taste better. But it can also be served right away if wanted.
- Serve the deviled egg chicken salad on sandwich bread, croissants, rolls, with crackers, inside lettuce cups, or enjoy it with a fork straight from the bowl.
Notes
- I definitely recommend letting the chicken salad chill in the fridge for at least 1 hour (or up to 4 hours) before serving. I would not chill it for longer than that before serving, otherwise, the chicken will soak up the dressing and the salad won’t be as creamy. But a chilled chicken salad always tastes better than room temperature.
- The vinegar brightens the dressing and mimics the tangy flavor found in classic deviled eggs. Do not skip it, or the salad may taste flat. If you want less vinegar taste, or tangy taste, try only using 1 teaspoon white vinegar, taste it and see from there if you want to add the other 1 teaspoon.
- After refrigerating the leftovers, or if it chills for too long before serving, and the salad seems slightly thick; stir in 1-2 tablespoons of mayonnaise to loosen it back up before serving, it’s also really good with a splash of dill pickle juice if you want that pickle flavor in it. The juice also helps moisten up leftovers too.
- If you want a deeper, spicier flavor use dijon mustard instead of yellow mustard.
- If you prefer a tangier flavor use dill pickle relish instead of sweet relish.
- For the best flavor use a rotisserie chicken because it’s already seasoned and ready to use from the store. You could also use canned chicken but make sure it’s flaked and drained well.
Nutrition
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