If you love deviled eggs and chicken salad, you're going to love this mash-up recipe of two classic favorites. In lieu of filling the egg whites with the traditional creamy yolks, they're filled instead with a lemony dill chicken salad. They're delicious and filling enough to serve either as an appetizer or side dish at brunch.
Lemon Dill Chicken Salad Stuffed Eggs
Courtesy of NY celebrity caterer Andrea Correale, Founder & President of Elegant Affairs
1 dozen hard boiled eggs, peeled
2 1/4 pounds skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
Step 1. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Step 2. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.
Step 3. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.
Step 4. Reserve yolks for another use.
Step 5. Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
Step 6. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended.
Step 7. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.
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