Lemon-Dill Chicken Salad-Stuffed Eggs
Preparation: 30 min.
Cooking: 18 min.
Total: 48 min.
- 2 1/4 Lb boneless, skinless chicken breasts
- 1/2 tsp black pepper
- 24 hard-boiled egg , peeled
- 1 Cup mayonnaise
- 2 green onions , chopped
- 3 tsp chopped fresh parsley
- 3 tsp fresh dill weed , chopped
- 2 Tbsp lemon juice
- 1/2 tsp salt
Sprinkle chicken evenly with the first measure of salt and the pepper. Grill, covered with grill lid, over high heat 450 ℉ for 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.
Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.
Stir together mayonnaise, next 4 ingredients, and remaining salt in a large bowl. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.