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Chapter:Party Appetizers and Snacks Recipes
Section:Deviled Eggs with Meat or Fish
Recipe:Lemon-Dill Chicken Salad-Stuffed Eggs
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Lemon-Dill Chicken Salad-Stuffed Eggs
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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. Yield: Makes 48 appetizer servings

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

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.

Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping
egg white halves intact. Reserve yolks for another use.

Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt
in a large bowl.

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.

Southern Living. April 2007. Found at MyRecipes
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Photo: Beth Dreiling; Styling: Lisa Powell Bailey