Chicken Egg Salad

Chicken Egg Salad Recipe

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Kathy Klein


Trying a new recipe from Taste of Home which I modified to my tasting.


☆☆☆☆☆ 0 votes

20 as appetizer
1 Hr
15 Min
Stove Top


  • 3/4 c
    miracle whip light dressing
  • 6
    hard cooked eggs, chopped
  • 1/2 c
    sweet relish
  • 1/2 c
    chopped celery
  • 1/2
    small onion finely chopped
  • 1 Tbsp
  • 1
    rotisserie chicken or 3 1/2 cups leftover cooked chicken

How to Make Chicken Egg Salad


  1. Cook eggs, cool, peel and chop. Dice celery and onion.
  2. Cut up cooked rotisserie chicken
  3. Mix dressing, eggs, relish, celery, onion and Dill in a large bowl. Gently fold in chicken.
  4. Cover and refrigerate at least 1 hour before serving. Serve on a sandwich, crackers or bed of lettuce.

Printable Recipe Card

About Chicken Egg Salad

Main Ingredient: Eggs
Regional Style: American

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