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Chicken egg salad sandwich with creamy texture and crunchy celery, served on whole-grain bread.

Chicken Egg Salad Sandwich

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 34 -4 sandwiches
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken finely chopped or shredded
  • 4 large hard-boiled eggs chopped
  • 1/3 to 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard optional
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh chives or parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon lemon juice
  • 6 to 8 slices sandwich bread croissants, or toasted sourdough
  • Lettuce leaves optional
  • Tomato slices optional
  • Pickles optional for serving

Method
 

  1. Prep the chicken and eggs: Chop the cooked chicken into small, even pieces. Peel and chop the hard-boiled eggs into small chunks.
  2. Build the flavor base: In a medium bowl, combine mayonnaise, Dijon mustard, yellow mustard, lemon juice, garlic powder, paprika, salt, and black pepper. Stir together until well mixed.
  3. Combine ingredients: Add the chopped chicken, eggs, celery, red onion, and chives or parsley to the bowl. Gently mix until everything is evenly coated and combined.
  4. Adjust seasoning: Taste the mixture and adjust salt, pepper, or other seasonings as needed.
  5. Chill (optional): For best flavor, let the mixture chill in the refrigerator for a short time to allow flavors to meld.
  6. Assemble sandwiches: Spread the chicken egg salad mixture onto slices of bread, adding lettuce and tomato if desired. Serve with pickles on the side if using.