Easy Egg Chicken Salad
Easy Egg Chicken Salad
Ingredients
- 4 eggs, boiled
- 2 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 tablespoon lemon juice, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, freshly ground, or to taste
- 80 grams shredded chicken, to 100 grams
- 1/4 cup red onions, chopped
- 2 tablespoons green onions, chopped, or chives
Instructions
- 1
Place the 4 boiled eggs in a medium-sized bowl. Using a fork, mash the eggs thoroughly until they reach your desired consistency, from finely mashed to chunky.
⏱️ 2 min
- 2
To the mashed eggs, add the 2 tablespoons of Greek yogurt, 1 tablespoon of mayonnaise, and 1 tablespoon of mustard.
⏱️ 1 min
- 3
Squeeze in the lemon juice (about 1 tablespoon, or to your preference). Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground pepper, or adjust to your taste.
⏱️ 1 min
- 4
Combine all the ingredients well using the fork until a uniform and creamy mixture is achieved.
⏱️ 2 min
- 5
Add the 80-100 grams of shredded chicken, 1/4 cup of chopped red onions, and 2 tablespoons of chopped green onions (or chives) to the egg mixture.
⏱️ 2 min
- 6
Mix all the ingredients together gently until everything is well incorporated and evenly distributed.
⏱️ 2 min
- 7
Serve the Easy Egg Chicken Salad immediately, perhaps with mini-tortillas, crackers, or on a bed of lettuce. Any remaining salad can be transferred to an airtight container and refrigerated for a delicious next-day lunch.
Kitchen Tools
Nutrition Facts (per serving)
Easy Egg Chicken Salad
- 4 eggs, boiled
- 2 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 tablespoon lemon juice, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, freshly ground, or to taste
- 80 grams shredded chicken, to 100 grams
- 1/4 cup red onions, chopped
- 2 tablespoons green onions, chopped, or chives
Instructions
- 1
Place the 4 boiled eggs in a medium-sized bowl. Using a fork, mash the eggs thoroughly until they reach your desired consistency, from finely mashed to chunky.
⏱️ 2 min - 2
To the mashed eggs, add the 2 tablespoons of Greek yogurt, 1 tablespoon of mayonnaise, and 1 tablespoon of mustard.
⏱️ 1 min - 3
Squeeze in the lemon juice (about 1 tablespoon, or to your preference). Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground pepper, or adjust to your taste.
⏱️ 1 min - 4
Combine all the ingredients well using the fork until a uniform and creamy mixture is achieved.
⏱️ 2 min - 5
Add the 80-100 grams of shredded chicken, 1/4 cup of chopped red onions, and 2 tablespoons of chopped green onions (or chives) to the egg mixture.
⏱️ 2 min - 6
Mix all the ingredients together gently until everything is well incorporated and evenly distributed.
⏱️ 2 min - 7
Serve the Easy Egg Chicken Salad immediately, perhaps with mini-tortillas, crackers, or on a bed of lettuce. Any remaining salad can be transferred to an airtight container and refrigerated for a delicious next-day lunch.