chicken egg salad recipe plated

Which Came First: Chicken or Egg Salad Recipe (Keto & Gluten-Free)

Prep Time

5 minutes

Cook Time

25 minutes

Serving Yield


Not all egg salad recipes are created equal, and not all egg salads recipes settle timeless philosophical debates.  This egg salad recipe, while unequally delicious, does not necessarily solve the philosophical question of which came first?  The chicken or the egg, but resolves it by including both chicken and eggs!

We sandwiched our salad between crunchy romaine lettuce leaves and crispy micro greens, making it keto-friendly and gluten-free.  However, you can’t go wrong sandwiching it with whatever vessel you like, be it gluten-free or full or keto-friendly or not-so friendly.  We also tried it by itself and with pita bread and it didn’t disappoint!  Check out the video below.

When it comes to chicken and egg salads this one comes first!


5 Farmers Hen House eggs

2 cups of diced rotisserie chicken

1/4 cup each of:

  • diced red pepper
  • cucumber
  • red onion
  • dill pickles

3 tbsp. mayo

1 tbsp. lemon juice

1 tbsp. dried dill

2 romaine lettuce leaves

1 cup of micro-greens

Salt and pepper to taste


Step 1

To hard boil the eggs, place eggs in a pot of salted water and bring to a boil. Once the water is boiling, turn off the stove, cover the pot, and let stand for 20 minutes.

Step 2

After 20 minutes, pour out the hot water and replace with cold water. Let stand for 10 minutes. Peel and chop eggs.

Step 3

Combine all other ingredients with eggs.

Step 4

Add salt and pepper to taste (and extra dill if you’d like!).

Step 5

Serve in lettuce wraps, on pita bread, or in salad.

Step 6

Top with with micro greens.

Bonus Step

Spice it up with a dash of hot sauce.  We prefer Lola’s!

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