Chicken Salad Stuffed Eggs
Recipe: #10310
August 14, 2013
Categories: Snacks, Chicken, Eggs, Appetizers, Southern, Baby Shower, Christmas Mothers Day, New Years, Picnic, Potluck, Gluten-Free, more
"I had some leftover(no suprise,is it.;))Fried Chicken,and didn't want the usual chicken salad. So,I boiled a few eggs and came up with this.Now the time for boiling the eggs isn't included,so plan ahead.The " COOK TIME " is the chill time.And as always with my recipes,change the seasonings to suit your own tastes. " Keep Smiling :)"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (281.4 g)
- Calories 251.8
- Total Fat - 13.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 324.4 mg
- Sodium - 667.3 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 1.6 g
- Sugars - 9.9 g
- Protein - 12.5 g
- Calcium - 85.9 mg
- Iron - 2.1 mg
- Vitamin C - 8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut two eggs in half,remove yolks and place in a bowl large enough to mix remaining ingredients in.
Step 2
Chop remaining egg and add to yolk, mixing well.
Step 3
Except for the paprika,add remaining ingredients and mix well.
Step 4
Divide mixture evenly into egg whites,sprinkle with the paprika(if using).
Step 5
Chill for three hours.
Tips
No special items needed.
1 Reviews
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