Chicken Salad Stuffed Eggs

2
Servings
10m
Prep Time
3h
Cook Time
3h 10m
Ready In


"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 recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

Related

Daily Inspiration

Delish! These stuffed eggs were a hit yesterday during our 4th of July celebration dinner. The chopped fried chicken really adds a nice surprise and a wonderful flavor to the eggs. I used red onion which added a nice bite as well. Sooo much flavor with so little ingredients -- they will be on my table from now on.

(5 Jul 2014)