Lemon-Dill Chicken Salad-Stuffed Eggs

Lemon-Dill Chicken Salad-Stuffed Eggs
Photo by Beth Dreiling

Ingredients

  • 1 tablespoon chopped fresh parsley
  • 2 ¼ pounds skinned and boned chicken breasts
  • 2 tablespoons fresh lemon juice
  • 1 cup mayonnaise
  • 2 ¼ pounds skinned and boned chicken breasts
  • 2 green onions, finely chopped
  • ½ teaspoon freshly ground pepper
  • + 11 more ingredients
    • 2 tablespoons fresh lemon juice
    • 24 large hard-cooked eggs, peeled
    • 1 ½ teaspoons salt, divided
    • 24 large hard-cooked eggs, peeled
    • 1 cup mayonnaise
    • 1 tablespoon chopped fresh dill
    • ½ teaspoon freshly ground pepper
    • 2 green onions, finely chopped
    • 1 ½ teaspoons salt, divided
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon chopped fresh parsley

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,...

View full recipe at My Recipes

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