Deviled Egg Chicken Salad

Chicken salad with deviled eggs inside a bowl with a serving spoon.

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.

Course Salad, Sandwich, Side Dish

Cuisine American

Keyword chicken salad recipe, deviled egg chicken salad

Prep Time 25

Cook Time 10

Chill Time 1

Total Time 1 35

Servings

Calories 259kcal

Author Jessica - Together as Family

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