this study has been designed to prepare the lyophilized immunized egg yolk using different stabilizers as skimmed milk, sucrose Lacto albumin and sucrose peptone. These preparations were tested in chicken against Salmonellosis. Chicken that received immunized egg yolk and experimentally infected with Salmonella typhimurium showed a survival rate of (90 %) compared with the group that taken nonimmunized egg yolk (20 %). No difference in the immunogenic power of using different stabilizers with these batches. The immunogenic power of these preparations when stored at -20 °C, 4 °C and at room temperature for 3, 6 and 9 months after injection to mice revealed that these preparations were potent when stored at -20°C, then at 4°C. So lyophilized immunized egg yolks are effective in protecting chicken against Salmonellosis.