This old-fashioned recipe harkens back to our great-grandmother's day when a well-seasoned mix of chopped chicken and celery were bound together with homemade mayonnaise and a generous splash of fresh lemon juice. Boiled eggs and pickled relish were optional. Large hens, simmered until tender, yielded both white and dark meat for maximum flavor.
4 cups chopped cooked chicken
2 hard-cooked eggs, peeled and chopped
1 cup chopped celery
1/4 cup chopped onion
2 tablespoons fresh lemon juice
3/4 teaspoon table salt
1/2 teaspoon celery salt
1/8 teaspoon ground white pepper
Dash of ground red pepper
3/4 cup mayonnaise
1/2 teaspoon paprika
Fresh parsley, for garnish
How to Make It
Gently toss together first 9 ingredients in a bowl. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours.
Stir in remaining 1/4 cup mayonnaise. Spoon chicken salad into a serving dish; sprinkle with paprika.