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Chicken and Egg Salad
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Description
I love keeping a batch of this in the fridge for snacking on. It’s great with crackers, with fruit, or as a quick sandwich for lunch. It was an accidental creation, turned family favorite!
Ingredients
- 4 whole Eggs, Hard-Boiled
- 1 whole Rotisserie Chicken
- 2 stalks Celery, Chopped
- ½ whole Yellow Onion, Medium Size, Chopped
- 2 spears Pickles (unsweetened, Finely Chopped) OPTIONAL
- ¼ blocks Cheddar Cheese, Cut Into Tiny Squares
- ¼ cups Mayonnaise
- 1 dash Salt, Pepper, Garlic Powder, Dry Mustard, And Nutmeg (to Taste)
Preparation
1) Place all 4 eggs in water in a small pot, bring to a boil and boil for 8-12 minutes.
2) Remove chicken from the bone and chop into bite sized pieces. Place in a medium-sized salad bowl and add chopped celery, onion, pickles (optional), and cheese.
3) When eggs are done, run them under cold water and remove the shell. Remove egg whites, and place yolks into the salad mixture. Finely chop egg whites and add to the bowl as well.
4) Add 1/4 Cup mayonnaise and then add salt, pepper, garlic powder, dry mustard and nutmeg (to taste). Mix well and adjust seasonings to taste.
Enjoy!
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