Lemon-Dill Chicken Salad-Stuffed Eggs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Grilling the chicken adds a nice smoky flavor to such a simple recipe; however, 5 cups shredded cooked chicken can be substituted. Lemon-Dill Chicken Salad can be stored in the refrigerator in an airtight container for up to three days. Ingredients:
2 1/4 pounds skinned and boned chicken breasts |
1 1/2 teaspoons salt, divided |
1/2 teaspoon freshly ground pepper |
24 large hard-cooked eggs, peeled |
1 cup mayonnaise |
2 green onions, finely chopped |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh dill |
2 tablespoons fresh lemon juice |
Directions:
1. Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. 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.
2. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.
3. Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
4. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.
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