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 Berries, Oreo 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.

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