Chicken and Egg Salad


I made this chicken salad with eggs while looking for a dish with lots of protein and no sweet stuff. It disappears pretty quickly. Chop chicken into smaller bits to serve on crackers at parties.

close up view of Chicken and Egg Salad on a glass plate with greens
Prep Time:
25 mins
Additional Time:
3 hrs
Total Time:
3 hrs 25 mins


  • 2 cups diced cooked chicken

  • 3 large 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

  • salt and cracked black pepper to taste


  1. Combine cooked chicken, eggs, onion, celery, mayonnaise, cilantro, and parsley in a large bowl. Season with salt and cracked black pepper. Stir until well combined. Add more mayonnaise, salt, and cracked black pepper to your liking. Place in the refrigerator to chill, about 3 hours.


I throw extra chicken on when we grill or use leftovers for this salad.

Nutrition Facts (per serving)

274 Calories
18g Fat
4g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 274
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 23%
Cholesterol 216mg 72%
Sodium 181mg 8%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 23g
Vitamin C 4mg 19%
Calcium 41mg 3%
Iron 1mg 8%
Potassium 240mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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