Friday, April 3, 2009

Lemon-Dill Chicken Salad-Stuffed Eggs

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Ingredients

  • 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

Preparation

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.

Southern Living, APRIL 2007

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