Chicken Salad Stuffed Deviled Eggs April 17 2014

Easter is this Sunday and many homes will be celebrating with family and friends and, of course,  good food. Deviled Eggs has to top the list on this day, but you may have parents or others that are trying to watch their cholesterol.  This is definitely true in our household, so a number of years ago I found a modified recipe that is delicious, but doesn't involve egg yolks. My folks loved them and didn't need to feel guilty. I'm passing this on. Let me know if you try this Easter Sunday and how they were received!

Chicken Salad Stuffed Deviled Eggs

Ingredients:

4 boneless, skinless chicken breast halves, cooked (Rushed? Use oven roasted from grocery store.)

24 large hard-boiled eggs, peeled

1 cup reduced-fat mayonnaise (I like Vegenaise)

1/2 tsp. salt

1/4 tsp. ground pepper

2 green onions, finely chopped

1 tbsp. fresh parsley

1 tbsp. fresh dill 

2 tbsp. fresh lemon juice

Directions:

Pulse cooled chicken in batches in food processor 3 to 4 times to shred, set aside.

Slice hard-boiled eggs in half lengthwise; remove the yolk and reserve for other use.  

Combine the mayonnaise, salt, pepper, onions, parsley, dill, lemon juice and paprika; stir to mix well.  Pour over chicken; toss gently and spoon chicken mixture into egg white halves.  Sprinkle with paprika for garnish.  Cover and chill for 1 hour or more.  Yield 48 (1/2) egg servings.

Recipe credit:  "No Red Meat" by Brenda Shriver and Angela Shriver, R.D.