Chicken and the Egg


A compromise to the age old question:

Which came first, the chicken or the egg?

The Chicken and the Egg delivered in a delicious bite for your Easter Buffet!

Lemon-Dill Chicken Salad Stuffed Eggs


I always like make ahead recipes especially for the holidays~ Lemon-Dill Chicken Salad can be made in advance, stored in the refrigerator in an airtight container for up to three days. Eggs can be hard-boiled left in the shell also up to 3 days before peeling and serving.


Cupcake Liners are a festive & tidy way to serve deviled or stuffed eggs, eliminating the need for extra napkins!

They’re also handy for serving Broad Stripes BerriesOreo Brownies  & Mini MoonPies :)

And egg cups serve double duty as mini bud vases~


If you’re assembling your eggs ahead of time, wait and place them in cupcake liners at the last minute so the moisture from the egg and/or refrigerator doesn’t cause the paper wrapper to wilt.


A Southern Living recipe~ the chicken salad consists of chicken, mayonnaise, lemon juice, chopped dill, parsley, and green onion~ using 5 cups of cooked, shredded chicken for 24 hard-cooked eggs (48 appetizer servings).


No egg yolks are added in the chicken salad in Southern Living’s recipe, which are reserved for another use.

I adapted the recipe using 1 dozen eggs, adding a few egg yolks and 1 egg white half to the chicken salad.


Lemon-Dill Chicken Salad-Stuffed Eggs~

recipe adapted from Southern Living


  • 1 large chicken breast, cooked (I used a small rotisserie chicken from the grocery store, so I needed 1 1/2 chicken breasts)

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 12 large hard-cooked eggs, peeled

  • 4 egg yolks

  • 1 half egg white

  • 1/3- 1/2 cup mayonnaise

  • 1 green onion, finely chopped

  • 1/2 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh dill

  • 2 tablespoons fresh lemon juice


Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Set aside 1 egg white half and 4 yolks, reserving other yolks for another use.


Stir together mayonnaise, parsley, green onion, dill, lemon juice, salt & pepper in a large bowl. Chop 4 egg yolks & 1 white, stirring together with mayonnaise mixture.

Shred/finely chop chicken, reserving a little to garnish and place on top of eggs. Stir chicken into mayonnaise/egg mixture until blended. Spoon chicken mixture evenly into egg white halves. Garnish with reserved chicken and a little dill. Cover and chill at least 1 hour.


A pretty way to serve chicken salad for a shower or picnic too~

You can easily adjust this recipe and ratio of

chicken and egg to satisfy your flock and peeps :)

You can find the original & printable recipe from Southern Living for Lemon-Dill Chicken Salad-Stuffed Eggs, here.

Lemon Dill Chicken Salad Stuffed Eggs

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  38 comments for “Chicken and the Egg

  1. Happier Than A Pig in Mud
    March 15, 2013 at 5:36 am

    Very pretty Mary! I could easily eat these for breakfast and I love dill:@)

  2. Sandi Lee
    March 15, 2013 at 6:20 am

    What a beautiful presentation-love the cupcake liners used as serving pieces!

  3. March 15, 2013 at 7:08 am

    Yummy, Miss Mary! What an AH-dorable easter table, too!!! Your centerpiece is making me smile this morning!


  4. March 15, 2013 at 7:40 am

    What a wonderful fresh twist on tasty but pretty too! I will be trying this for sure~

  5. Gay
    March 15, 2013 at 7:43 am

    Oh my goodness Mary. Our local HT just ran one of those ads buy 2 get 3 free on skinless chicken breasts and I was just planning out making a tray of deviled eggs. I think now I’ll be doubling the boiled eggs and making a tray of each of these! Yum. And though I have made deviled eggs for years, I never thought of the cupcake paper solution. Bless you both for your practicality and your wonderful eye for beauty. I do Love your little crocheted chick. Sadly, mine are for an upcoming funeral. BTW, did you ever get identification on your trout server? It is still nagging me at idle moments to dig out more research.

    • March 15, 2013 at 7:46 am

      Thanks Gay! No the handle is very simple I could never determine the maker! You’re so sweet to check for me :)

  6. March 15, 2013 at 8:06 am

    You had me at lemon and dill and then things just got better with chicken and eggs! Love the little Easter tin. Happy Happy!

  7. March 15, 2013 at 8:18 am

    Mary, These eggs sound delicious!! I think I could also do this with ham. I do NOT like ham but certain people (my mom, sister…) think it is required on Easter. Whenever I see cute cupcake wrappers I think of you and the clever ways you use them inside out. I even had Nellie’s meds in them this week so I could keep track of her doses for ears and hips, and they were quite pretty lined up on the counter. Your idea to serve stuffed eggs in them is brilliant! Linda

  8. Cheryl
    March 15, 2013 at 9:04 am

    What a timely post Mary…I have an upcoming event that I need to bring a dish for…I think I just found it! Sounds delicious. I think it will be a hit.
    Thank you

  9. March 15, 2013 at 9:09 am

    The little chick is adorable, he looks so curious about everything. The eggs look great in the cupcake papers, what a cute idea!

  10. March 15, 2013 at 9:38 am

    I was just trying to decide what to bring to the clubhouse tonight!!! You have given me my answer. These sound delicious!!!! As always your presentation is flawless!!! have a great weekend. XO, Pinky

  11. March 15, 2013 at 9:41 am

    That looks amazing and the presentation is gorgeous- xo Diana

  12. March 15, 2013 at 10:59 am

    Oh my these look so pretty and delicious. I like the idea of using the cup cake papers to hold them. Beautiful photos!

  13. March 15, 2013 at 11:43 am

    This sounds delicious and low carb, I love it even more! Making some of these for lunch or dinner one day soon. That little yellow chick is adorable, I want one! lol xo

  14. Angela
    March 15, 2013 at 11:46 am

    What a cheerful & beautiful Easter arrangement! Love how the chicken salad is served in the hard-cooked eggs. So easy for guests to pick up using the cupcake liners as little bowls. This is the perfect Easter recipe! Thank-you so much!.

  15. Paula
    March 15, 2013 at 11:48 am

    Oh MaRy!!
    what a delightful Easter table!! Wonderful idea with the cupcake papers. Thanks for sharing!
    Have a blessed day!
    p.s I’m making the Irish Stew in the bread bowls for Sunday :)

  16. March 15, 2013 at 12:23 pm

    What a great idea! Another inspiring and beautiful post…Thanks, Mary!

  17. March 15, 2013 at 2:20 pm

    What a yummalicious recipe this seems to be! My family loves when I make deviled eggs, egg salad, etc. This will be a new twist on an old favorite for them. Thanks!

  18. March 15, 2013 at 3:40 pm

    Your table looks D E L I S H Mary! Not to mention I think it is adorable with all the Easter colors and decorations. I love the little pails with the egss. I think I have some of those, now where did I put them?!!!!
    Happy Weekend.


  19. March 15, 2013 at 3:43 pm

    That sounds delicious, Mary! I find if I place my freshly boiled eggs into an ice-water bath that they peel easier too. Love those pretty speckled eggs. Did you dye them yourself?

  20. March 15, 2013 at 3:54 pm

    I really love chicken salad Mary. This is so pretty. Happy Easter:}

  21. March 15, 2013 at 4:26 pm

    Mary, what a lovely presentation! You always have such creative tablescapes and recipes! This is wonderful!

  22. March 15, 2013 at 5:31 pm

    Since I love both stuffed eggs and chicken salad, this recipe works for me, and putting the eggs in the cupcake holders adds a little touch of fun for the kiddos.

    • March 15, 2013 at 5:32 pm

      For big kids too :)

  23. March 15, 2013 at 9:36 pm

    Great idea! Love your presentation in the paper cupcake liners. Clever! I’ve been in the garden everyday this week. Will start thinking about Easter on Monday. ‘-) Thanks for the inspiration. ~ Sarah

  24. March 15, 2013 at 10:42 pm

    I haven’t had chicken salad in ages. Yours sounds so good, actually NOW! I made your Champ recipe the other day and it was delicious!

  25. Pondside
    March 16, 2013 at 11:15 am

    The chicken salad sounds scrumptious. Southerners certainly know how to give it a new twist.

  26. March 16, 2013 at 7:22 pm

    Really sounds good. I am going to make these for Easter Dinner. Thanks so much for the post. Great pictures.

  27. March 17, 2013 at 6:17 am

    What a great idea and wonderful presentation! Looks and sounds so delicious!

  28. March 17, 2013 at 7:35 am

    How DARLING!! You go all out with your creations, Mary & I am always so inspired by your every posting. I wish I had one finger full of your creative genius. Using the cupcake liners for serving is pure genius!

  29. March 17, 2013 at 10:50 am

    As much as I love the pastels of Easters, it’s neat to see how you pulled it off with bright colors. Your egg salad looks fabulous.

    – The Tablescaper

  30. March 17, 2013 at 8:37 pm

    Mary, How beautiful and scrumptious all at the same time!!! Your Lemon Dill Chicken Salad is on my must-try list! Thanks for liking up to ON THE MENU MONDAY with your yummy recipe… and gorgeous images!

  31. March 18, 2013 at 4:28 pm

    visiting from the Picket fence. Your photos are amazing. Sounds like easter at your house is Yummy

  32. March 21, 2013 at 11:08 pm

    Just beautiful and just in time for an Easter lunch.

  33. Rattlebridge Farm
    March 22, 2013 at 12:59 am

    I love egg salad, so I’ll be sure to try this…but I’m just wild about how you displayed them. What a good idea about cupcake liners!

  34. March 22, 2013 at 8:00 am

    Another gorgeous dish I saw on Rattlebridge Farm. I cannot wait to see more. I have really enjoyed looking at your blog this morning. Would love for you to link to Thursdays Treasures.

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