Chicken Salad with Sweet Relish and Hard-Boiled Eggs

Name: Chicken Salad with Sweet Relish and Hard-Boiled Eggs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 whole large eggs; 1½ lb (680 g) cooked chicken breast, shredded or cut into ½-inch (1.25 cm) pieces; ¾ cup (180 ml) mayonnaise; ¼ cup (60 ml) sweet relish; 2 stalks (100 g) celery stalks, finely diced (about ¼-inch/6 mm pieces); to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A classic American chicken salad combining tender shredded chicken, crisp celery, tangy sweet relish, and chopped hard-boiled eggs, bound together with a creamy mayonnaise dressing. Perfect for sandwiches, served over greens, or as a filling for lettuce wraps. Light, refreshing, and ready in under 30 minutes.

Prep: 20 min
Cook: 12 min
Wait: 10 min
Total: 42 min
Makes: About 4 cups (950 ml); serves 4 as a main course or 6 as a side

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Steps

Before you start

Bring a small pot of water to a boil for the eggs
Have all ingredients measured and prepped before mixing
Use cooked chicken that is still warm or at room temperature for best texture

1
Bring water to a boil
- Fill a small 2-quart (2-liter) pot with water and bring to a rolling boil over high heat.
- This will take about 5–7 minutes.
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Ready when: Water is at a rolling boil with large bubbles rapidly breaking the surface
2
Hard-boil the eggs
- Carefully place the 4 eggs in the boiling water using a spoon so they don't crack.
- Immediately remove the pot from heat, cover with a lid, and let the eggs sit undisturbed for 10 minutes.
- The residual heat will cook them perfectly.
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Ready when: After 10 minutes, yolks are pale yellow throughout with no gray-green ring
Tip: Ice bath stops the cooking immediately, preventing that gray-green ring around the yolk that forms from overcooking
3
Cool eggs and prepare deli ingredients
- Transfer the eggs to a bowl of ice water and let cool for 5 minutes, gently rolling them to loosen the shell.
- While they cool, gently peel the cooled eggs—start by cracking the shell all over and rolling to loosen it—and set aside.
- Shred or chop the cooked chicken into ½-inch (1.25 cm) pieces and place in a large 3-quart (3-liter) mixing bowl.
- Finely dice the celery stalks into pieces about ¼ inch (6 mm) in size.
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Ready when: Eggs are cool enough to handle and easily peeled; chicken and celery are cut to uniform, small pieces
Tip: Keeping pieces a consistent size ensures even distribution of dressing and pleasant texture in each bite. Rolling eggs while cooling helps the shell separate from the white.
4
Chop eggs and assemble the base
- Once peeled, chop the cooled eggs into roughly ½-inch (1.25 cm) pieces.
- Add the chopped eggs and the sweet relish to the large bowl with the chicken and celery.
- Gently toss with a fork to combine.
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Ready when: All solid ingredients are evenly distributed and combined
Tip: Fold gently rather than stir aggressively to keep the chicken from shredding further and eggs from breaking into small bits
5
Add dressing and season
- Pour the mayonnaise and lemon juice (if using) over the ingredients.
- Sprinkle with a generous pinch of kosher salt and several grinds of black pepper.
- Using a fork, fold everything together gently until all ingredients are evenly coated with a creamy dressing and no dry spots remain.
- Taste and adjust salt and pepper as needed.
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Ready when: All ingredients are evenly moistened with a creamy coating; no dry spots visible
Tip: If the mixture seems dry, add an extra tablespoon of mayonnaise at a time, folding gently until the desired consistency is reached

Good to know

Tips

Use leftover roasted or poached chicken, or a store-bought rotisserie chicken for speed. Avoid overcooked, dry chicken, which will make the salad grainy. If using canned chicken, drain well and squeeze out excess liquid.
For best flavor, slightly warm chicken works better than cold. If your chicken is chilled, let it sit at room temperature for 10 minutes before mixing.
This salad is perfect for meal prep: make it at the start of the week and use it for lunches in sandwiches, over greens, or with crackers.
The sweet relish is key to the classic flavor profile, but don't overdo it—it's meant to add a touch of sweetness and tang, not overpower the salad.

Make ahead

Prepare the salad up to 2 days ahead. Store it covered in the refrigerator; the flavors actually improve as the ingredients meld. If the mixture seems dry after chilling, fold in an extra tablespoon of mayonnaise before serving.

Storage & reheating

Room temperature: not recommended; bacteria grow quickly in mayo-based salads. Refrigerator: covered, up to 2 days. The salad will continue to soften as the celery releases moisture. Freezer: not recommended; mayonnaise separates when thawed.

Substitutions

mayonnaise → Greek yogurt (plain, non-fat or full-fat) mixed with 2 tablespoons of mayonnaise. Creates a lighter, tangier salad with a slightly different texture; use ½ cup (120 ml) Greek yogurt with 2 tbsp mayo total
sweet relish → finely diced dill pickle with 1 teaspoon sugar, or 3 tablespoons diced apple mixed with 1 tablespoon apple cider vinegar. Pickle version adds brine tanginess; apple adds sweetness and crunch. Adjust salt accordingly.
celery stalks → diced red onion (2–3 tablespoons) or sliced green onion (scallion), or a mix of both. Onion provides a sharper bite instead of celery's mild crunch; use less if you prefer gentler flavor
cooked chicken breast → rotisserie chicken (about 2 cups shredded) or canned chickpeas (one 15 oz/425 g can, drained and lightly mashed). Rotisserie chicken saves time; chickpeas create a vegetarian version with different texture