~ Creamy Chicken Deviled Eggs ~

Cassie *


I had some leftover chicken I had boiled for my diet and this is what became of the leftovers. My family loved them. Would be great for Easter dinner.



☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • 1/2 c
    cooked & fine chopped chicken breast
  • 6
    hard boiled eggs - shelled and halved
  • 3 1/2 Tbsp
  • 1 1/2 Tbsp
    grated or finely minced sweet onion
  • 1 tsp
    dijon mustard
  • 1/2 tsp
    dry mustard
  • salt
    & pepper to taste
  • 1/2 tsp
    tabasco or to taste
  • 1 Tbsp
    fresh minced parsley
  • paprika
    for garnish

How to Make ~ Creamy Chicken Deviled Eggs ~


  1. Cut your boiled eggs lengthwise in half. Remove the yolks and place in a small bowl.

    Mashed the yolks and add the chicken, mayonnaise, onion, Dijon, dry mustard, hot sauce, salt, pepper and parsley. Mix well.
  2. I use a small baggie to pipe into the whites. Snip a corner from the bag and pipe equal amounts into each egg white and sprinkle with paprika to garnish.
  3. Enjoy!

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About ~ Creamy Chicken Deviled Eggs ~

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