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Chicken Salad Deviled Eggs

A delightful twist on classic deviled eggs, combining creamy, rich egg yolk with shredded chicken and aromatic seasonings, perfect for gatherings or quick snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Use fresh eggs for best results.
  • 1 cup shredded cooked chicken Rotisserie chicken works great.
  • 2 tablespoons mayonnaise Adjust according to taste.
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped celery Adds crunch to the filling.
  • 1 tablespoon chopped green onions For added flavor.
  • to taste Salt and pepper Add to your preference.
  • Paprika for garnish For a pop of color.

Method
 

Preparation
  1. Boil the Eggs: Place your eggs in a pot, cover them with cold water, and bring to a rolling boil. Once boiling, cover the pot and remove it from the heat. Let them sit for 12-14 minutes.
  2. Prepare the Chicken Salad: While the eggs are cooling, shred your cooked chicken and mix it in a bowl with the mayonnaise, Dijon mustard, chopped celery, green onions, salt, and pepper. Stir until well combined.
  3. Peel the Eggs: After the eggs have cooled, carefully peel the shell off and cut each egg in half lengthwise.
  4. Make the Filling: Scoop out the yolks from the egg halves and add them to the chicken salad mixture. Mix well until creamy.
  5. Fill the Eggs: Spoon the chicken salad mixture back into each egg white half. You can use a piping bag for a more decorative look.
  6. Garnish and Serve: Sprinkle a touch of paprika on top for that final touch. Serve immediately or cover and refrigerate until needed.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. Best enjoyed fresh.