Rotisserie Chicken & Cheddar Egg Salad Sandwich



1 cup
whole grain mustard
¼ cup
coarsely ground black pepper
2 tsp.
minced garlic
1 Tbsp.
celery, small dice (3.75 oz. / 105 gm)
1 cup
flat-leafed parsley, roughly chopped
½ cup
finely chopped green onions
½ cup
chopped cooked rotisserie chicken – chilled (14 oz. / 400 gm)
2 cups
grated cheddar cheese (2.8 oz. / 78 gm)
1 cup
large eggs, hard-boiled, diced (8 oz. / 230 gm)


  1. Prepare chicken salad: In a large bowl, use rubber spatula to work together mayonnaise, mustard, pepper, garlic, celery, parsley and onions.
  2. Add chicken and cheddar cheese to bowl. Mix thoroughly with other ingredients. Taste and adjust seasoning aggressively, as flavors will be muted by bread, tomatoes, pickles and lettuce.
  3. Gently fold in eggs to preserve the yolks appearance and texture.
  4. Keep chilled until ready to use. Can be made a day ahead.

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