Classic Southern Chicken Salad with Celery & Egg

Recipe Overview & Cooking Metrics

Equipment Needed

• Large glass mixing bowl
• Chef knife and cutting board
• Silicone spatula
• Digital probe meat thermometer (to verify chicken cooked to 165°F)

Ingredients

• 4 cups cooked chicken breast or rotisserie chicken, finely diced or shredded
• 3 large hard-boiled eggs, peeled and finely chopped
• 3 stalks celery, finely minced
• 1/2 cup Duke’s mayonnaise (or high-quality whole-egg mayo)
• 2 tablespoons sweet pickle relish (or dill relish)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• Sweet smoked paprika for dusting and butter lettuce for serving

Step-by-Step Preparation Instructions

1. In a large glass mixing bowl, whisk together Duke’s mayonnaise, sweet pickle relish, Dijon mustard, fresh lemon juice, garlic powder, onion powder, salt, and black pepper until completely smooth.
2. Add finely diced cooked chicken, chopped hard-boiled eggs, and minced celery to the bowl.
3. Fold gently with a silicone spatula until chicken and eggs are thoroughly coated in the creamy dressing without mashing the eggs.
4. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
5. Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve chilled on crisp butter lettuce leaves, between toasted sourdough slices, or with buttery butter crackers, dusted with a pinch of sweet paprika.

Explore Related Lunch & Sandwich Favorites

Upgrade your lunch prep with these tested classics from our Chicken Sandwich Recipes Hub and High-Protein Chicken Hub:

• Classic Southern Chicken Salad: Traditional recipe with Duke’s mayo and sweet pickle relish.
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• Master Chicken Internal Temperature Guide: Safe food handling across every cut.

Frequently Asked Questions