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Chicken Salad Recipe with Eggs and Pickle Relish

Ultimate Chicken Salad Recipe with Eggs and Pickle Relish

A creamy and tangy chicken salad featuring tender shredded chicken, hard-boiled eggs, pickle relish, and a touch of mayo. Perfect for a quick lunch or a family gathering, this salad offers a refreshing twist on a classic dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Lunch
Cuisine American
Servings 4 people
Calories 300 kcal

Ingredients
  

  • 2 cups cooked chicken (shredded)
  • 3 large hard-boiled eggs (chopped)
  • 2 tbsp pickle relish
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion

  • Salt and pepper to taste
  • 1 tbsp fresh herbs (optional, e.g., parsley)

Instructions
 

  • Prepare the Ingredients:
    Boil the eggs by placing them in a pot and covering with cold water. Bring to a boil, reduce heat, and simmer for about 10 minutes. Remove from heat, cool, peel, and chop.Shred the cooked chicken into bite-sized pieces and set aside.
  • Mix the Salad:
    In a large bowl, combine the shredded chicken, chopped eggs, celery, onion, and fresh herbs (if using).Add the pickle relish, mayonnaise, and Dijon mustard. Stir until well combined.
  • Season and Adjust:
    Season with salt and pepper to taste. Adjust the amount of pickle relish and mayo based on your preferences for tanginess and creaminess.
  • Chill and Serve:
    For best flavor, refrigerate the chicken salad for at least 30 minutes. Serve chilled, either as a side dish, sandwich, or on a bed of greens.