Ingredients
| mayonnaise | 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) |
Instructions
- 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.