I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
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!
-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.