Lemon-Dill Chicken Salad Stuffed Eggs

Nancy Allen


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


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

How to Make Lemon-Dill Chicken Salad Stuffed Eggs


  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)

Printable Recipe Card

About Lemon-Dill Chicken Salad Stuffed Eggs

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

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