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Lemon-Dill Chicken Salad-Stuffed Eggs Recipe

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This recipe for Lemon-Dill Chicken Salad-Stuffed Eggs is from The Claywell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 lbs. Chicken Breasts, skinless and boneless
1 1/2 tsp. Salt, divided
1/2 tsp. Ground Black Pepper
24 Large Hard-Cooked Eggs, peeled
1 Cup Mayo
2 Green Onions, finely chopped
1 tbsp. Fresh Parsley, chopped
1 tbsp. Fresh Dill, chopped
2 tbsp. Fresh Lemon Juice
Directions:
Directions:
Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, over high heat (400º to 500º) 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 mayo, 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 mayo mixture until blended. Spoon chicken mixture evenly into eggs white halves. Cover and chill at least 1 hour.

 

 

 

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