LEMON-DILL CHICKEN SALAD STUFFED EGGS

Lemon-Dill Chicken Salad Stuffed Eggs image

Provided by Nancy Allen

Time 50m

Number Of Ingredients 9

2 1/4 lb skinned and boned chicken breasts
1 1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
24 large hard cooked eggs, peeled
1 c mayonnaise
2 green onions, finely chopped
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill
2 Tbsp fresh lemon juice

Steps:

1. Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with lid, over high heat 6-8 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 removed the yolks, keeping egg white halves in tact. Reserve yolks for another use.
3. Stir together mayonnaise, next 4 ingredients and remaining 1/2 tsp. salt in a large bowl.
4. Shred chicken finely and mix in to the mayonnaise mixture until blended. Spoon mixture evenly into egg white halves. Cover and chill at least 1 hour. Makes 48 appetizers. *(the recipe does not call for this, but I crumble the yokes over the tops of half the eggs)