Lemon-Dill Chicken Salad-Stuffed Eggs
Grilling the chicken adds a nice smoky <g class="gr_ gr_42 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="42" data-gr-id="42">flavor</g> 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.
Author: Adapted from Southern Living
- 2¼ pounds skinned and boned chicken breasts
- 1½ teaspoons salt, divided
- ½ 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
- Sprinkle chicken evenly with 1 tsp. salt and ½ 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.
- 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 ½ 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.