|whole grain mustard|
|coarsely ground black pepper|
|celery, small dice (3.75 oz. / 105 gm)|
|flat-leafed parsley, roughly chopped|
|finely chopped green onions|
|chopped cooked rotisserie chicken – chilled (14 oz. / 400 gm)|
|grated cheddar cheese (2.8 oz. / 78 gm)|
|large eggs, hard-boiled, diced (8 oz. / 230 gm)|
- Prepare chicken salad: In a large bowl, use rubber spatula to work together mayonnaise, mustard, pepper, garlic, celery, parsley and onions.
- 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.
- Gently fold in eggs to preserve the yolks appearance and texture.
- Keep chilled until ready to use. Can be made a day ahead.