March 29, 2010

Tailgating Recipe - From Easter Egg to Deviled Egg

One of my favorite tailgating munchies is deviled eggs - they are so tasty and we could always use a good serving of protein on gameday, right?

So with Easter right around the corner, I thought what better way to recycle all of those dyed Easter Eggs than to make deviled eggs...Yum!

I found this deviled egg recipe involving another tailgate fave, chicken salad on and it sounds really tasty!

Lemon-Dill Chicken Salad-Stuffed Eggs


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


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.

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