Chicken Deviled Eggs
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard boiled |
|
| ½ | cup |
chicken
cooked, finely chopped |
|
| 3 | tablespoons |
mayonnaise
|
|
| 1 | tablespoon |
onions
grated |
|
| 1 | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¾ | teaspoon |
red hot pepper sauce
to taste |
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | x |
paprika
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard boiled |
|
| 118 | ml |
chicken
cooked, finely chopped |
|
| 45 | ml |
mayonnaise
|
|
| 15 | ml |
onions
grated |
|
| 5 | ml |
dijon mustard
|
|
| 2.5 | ml |
dry mustard
|
|
| 3.8 | ml |
red hot pepper sauce
to taste |
|
| 15 | ml |
parsley leaves
|
|
| 1 | x |
paprika
for garnish |
*
|
Directions
Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce and parsely.
Blend well. Stuff egg whites with yolk mixture.
Sprinkle tops with paprika to garnish. Cover and refrigerate until serving time.
