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3/4 cmiracle whip light dressing
6hard cooked eggs, chopped
1/2 csweet relish
1/2 cchopped celery
1/2small onion finely chopped
1rotisserie chicken or 3 1/2 cups leftover cooked chicken
How to Make Chicken Egg Salad
- Cook eggs, cool, peel and chop. Dice celery and onion.
- Cut up cooked rotisserie chicken
- Mix dressing, eggs, relish, celery, onion and Dill in a large bowl. Gently fold in chicken.
- Cover and refrigerate at least 1 hour before serving. Serve on a sandwich, crackers or bed of lettuce.