Lemon-Dill Chicken Salad-Stuffed Eggs

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

Recipe by Southern Living April 2007

Gallery

Credit: Beth Dreiling; Styling: Lisa Powell Bailey

Recipe Summary

prep:
30 mins
grill:
16 mins
stand:
15 mins
chill:
1 hr 30 mins
total:
2 hrs 31 mins
Yield:
Makes 48 appetizer servings
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Ingredients

Directions

  • 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.

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  • 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.

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