Lemon-Dill Chicken Salad Stuffed Eggs

Nancy Allen


These eggs make a great appetizer for the holidays and something different makes it special.

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★★★★★ 1 vote
30 Min
20 Min


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
green onions, finely chopped
1 Tbsp
chopped fresh parsley
1 Tbsp
chopped fresh dill
2 Tbsp
fresh lemon juice


1Sprinkle 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.

2Slice hard cooked eggs in half lengthwise; carefully removed the yolks, keeping egg white halves in tact. Reserve yolks for another use.

3Stir together mayonnaise, next 4 ingredients and remaining 1/2 tsp. salt in a large bowl.

4Shred 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)

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American