Eat
July 6, 2013 posted by Lindsay Ferrier

Chicken Salad-Stuffed Eggs

Chicken Salad-Stuffed Eggs

How do I love thee, Chicken Salad-Stuffed Eggs? Let me count the ways.

1. You are low carb and Atkins friendly.
2. You work as an appetizer, a snack, or a meal.

3. You are perfect for picnics.
4. Even my kids love you.
5. I can make you in advance and you keep several days in the fridge.
6. If I make too much chicken salad to fit into the egg halves, it’s actually a good thing!

INGREDIENTS

–2 1/4 lbs chicken breasts
–1 tablespoon olive oil
–1 1/2 teaspoons salt, divided
–1/2 teaspoon pepper
–24 large hard-boiled eggs, peeled (Want perfectly hard-boiled eggs? Go here.)
–1 cup mayonnaise
–2 green onions, finely chopped
–1 tablespoon chopped fresh parsley
–1 tablespoon chopped fresh dill
–2 tablespoons fresh lemon juice

DIRECTIONS

-Preheat oven to 400 degrees.

-Heat olive oil in an ovenproof, nonstick saute pan (I use a cast iron skillet.) Season the chicken breasts with salt and pepper and place in the heated oil. Cook for 2 minutes, turn and cook for two more minutes. Place the pan in the oven and cook 9-11 minutes more. Slice to the center of the fattest breast to make sure  it’s cooked through, with no pink. Chill chicken in the refrigerator at least 30 minutes.

-Slice hard-boiled eggs in half length-wise, discard yolks.

-Stir together mayonnaise, onions, parsley, dill, and 1/2 teaspoon salt.

-Shred cooled chicken in food processor, stir chicken into mayonnaise mixture. Spoon chicken into egg halves. Cover and chill at least one hour.

  • Mizz Foofoohedd

    This sounds wonderful for a hot-sticky-humid-Michigan-day lunch or dinner! I’m going to take it one step further and use canned chicken breast so as to avoid dealing with frying chicken–mostly because I’m lazy and also cuz it’s too hot. The eggs I can deal with…although our local grocery carries ready-to-go hardboiled eggs, too…hmmmmm, now how can I assemble this whole meal while napping on the couch???