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Copycat Chicken Salad Chick Egg Salad

Copycat Chicken Salad Chick Egg Salad
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This creamy, tangy egg salad replicates the beloved Chicken Salad Chick version with perfectly cooked eggs, a touch of sweetness, and a velvety dressing. The texture is smooth yet slightly chunky, with a balanced flavor that shines on its own or as a sandwich filling.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup full-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon paprika, for garnish (optional)

Instructions

  1. Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat, cover, and let stand for exactly 12 minutes — this yields hard-boiled eggs with fully set yolks without overcooking.
  2. While the eggs rest, prepare an ice bath: fill a large bowl with equal parts ice and cold water. After 12 minutes, transfer the eggs to the ice bath and let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
  3. Peel the eggs under cool running water to remove any stubborn shell fragments. Pat the eggs dry with paper towels — excess water will dilute the dressing.
  4. Dice 6 of the eggs into roughly 1/4-inch pieces — this provides a chunky texture. Finely mash the remaining 2 eggs with a fork until smooth to create a creamy base that binds the salad together.
  5. In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, sugar, salt, pepper, and lemon juice until smooth and emulsified. Taste and adjust salt or mustard to your preference — the Dijon should be present but not overpowering.
  6. Add the diced and mashed eggs to the dressing and fold gently with a rubber spatula until evenly coated. Avoid overmixing or the salad will become pasty.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 2 hours or overnight — the texture improves as the dressing absorbs into the eggs.
  8. Just before serving, give the salad a gentle stir to redistribute any accumulated liquid. Sprinkle with paprika if desired.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze — the texture will become watery and unappealing upon thawing. Serve chilled on toasted bread, crackers, or lettuce cups. If making ahead, hold off on the lemon juice until just before serving to maintain brightness.

Nutrition

Keywords: egg salad, chicken salad chick copycat, creamy egg salad, classic egg salad, easy egg salad, picnic salad, lunch recipe, boiled egg salad, Southern egg salad

Find it online: https://copycatkitchenco.com/chicken-salad-chick-egg-salad/