“I had leftover chicken and eggs—this salad kept us fed all week”

It all started with two lonely chicken breasts and a few hard-boiled eggs I forgot I boiled earlier in the week. I was staring into the fridge, trying to figure out how to avoid another round of PB&J lunches, and the idea hit me: why not combine them into a creamy, protein-packed salad?

This Chicken Egg Salad is now one of my favorite back-pocket recipes. It’s simple, filling, and comes together in minutes using things I usually already have. Whether you need a quick lunch, a make-ahead dinner, or something the kids can snack on after school—this one works.

Why You’ll Love This Recipe:

• Zero cooking required if your eggs and chicken are already prepped
• Loaded with protein so it actually fills you up
• Super budget-friendly and customizable
• Keeps in the fridge all week—hello, meal prep win!

Ingredients:

• 2 cups cooked chicken, chopped or shredded
• 4 hard-boiled eggs, chopped
• 1/3 cup mayo (or use half mayo, half plain Greek yogurt)
• 1 tbsp yellow mustard (optional for tang)
• 1/2 tsp garlic powder
• Salt + pepper to taste
• Optional: chopped celery, onion, pickles, or fresh dill

Directions:

1. Combine chopped chicken and eggs in a mixing bowl.
2. Stir in mayo, mustard, garlic powder, salt, and pepper until everything is creamy and well-mixed.
3. Taste and adjust seasoning. Add your favorite extras like chopped celery or dill.
4. Chill for 10 minutes (if you can wait that long) and serve however you like—sandwich, wrap, lettuce cup, or cracker-style!

Real Mom Tip:

Keep a batch of hard-boiled eggs in the fridge for easy throw-together meals like this one—it saves SO much time.

Budget Breakdown:

• Chicken (leftover or rotisserie): ~$3
• Eggs: ~$1
• Mayo & seasonings: pantry staples
• Total: ~$4 for 4 servings = $1/serving

Variations & Add-Ins:

• Add relish or dill for a twist
• Use canned chicken in a pinch
• Swap in Greek yogurt to lighten it up

We’ve had this for lunch three days in a row—on toast, in a wrap, and scooped onto cucumber rounds. It’s cozy, creamy, and doesn’t feel like “just leftovers.”

Sometimes the simplest meals are the ones that keep you going the longest.

Chicken Egg Salad Recipe (Frugal, Family-Friendly Version)

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes (for eggs, or use pre-boiled)

Ingredients:

• 2 cups cooked chicken, chopped or shredded (leftovers or rotisserie)
• 4 hard-boiled eggs, peeled and chopped
• 1/3 cup mayonnaise (or half mayo, half plain Greek yogurt for a lighter version)
• 1 tablespoon yellow mustard (optional for tang)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional mix-ins: chopped celery, onion, pickles, or dill
• Optional for serving: sandwich bread, lettuce cups, or crackers

Instructions:

1. In a large bowl, combine chopped chicken and eggs.
2. Stir in mayo, mustard (if using), garlic powder, salt, and pepper.
3. Mix well until creamy and evenly coated. Taste and adjust seasoning.
4. Add optional mix-ins if desired.
5. Serve chilled on bread, in wraps, lettuce cups, or with crackers.