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Lemon-Dill Chicken Salad-Stuffed Eggs

Photo: Beth Dreiling; Styling: Lisa Powell Bailey
Prep time 30 mins
Grill time 16 mins
Stand time 15 mins
Chill time 1 hr, 30 mins
Yield Makes 48 appetizer servings
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

How to Make It

  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.