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Loaded Chicken Egg Salad in a green bowl topped with bacon bits and sliced green onion.

Loaded Chicken Egg Salad

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Servings: 4 servings
Course: Breakfast, Main Course, Snack
Ingredients Method

Ingredients
  

  • 5 hard-boiled eggs
  • 2 cups chopped chicken
  • ¾ cup Greek yogurt
  • 1 stalk celery diced
  • 1 bell pepper chopped
  • ¼ onion diced
  • 2 T dry ranch seasoning
  • 1 T lemon juice more to taste
  • ¼ cup bacon bits
  • Salt + pepper to taste
  • Green onions sliced for garnish

Method
 

  1. Boil your eggs in a pot of water, I did mine for 10 minutes then cooled immediately.
  2. Peel the eggs and place in a bowl. Mash with a potato masher for quick chopping or use a knife and cutting board to quickly chop them into small pieces.
  3. Cook your chicken to your liking or use canned, chop or shredded it into bite sized pieces.
  4. Then chop all the veggies, make them smaller and equal in size to the chicken and eggs.
  5. Add all the seasonings, Greek yogurt, and lemon juice.
  6. Next, mix it all up in a large bowl.
  7. Divide into 4 one cup servings and eat it with your favorite wrap, veggies, or cracker.