Chicken Salad Deviled Eggs

Deviled eggs are a staple at potlucks and bbqs, but they are a welcomed addition to any party, meal, or celebration. These Chicken Salad Deviled Eggs take the traditional deviled eggs up a notch and turn it into a delicious side item OR meal!

I love seeing chicken salad sandwiches on a menu when we go to delis and hometown restaurants. Every restaurant has their own special touch to their recipe, and I just love it. These chicken salad deviled eggs are my latest special touch!

When I make chicken salad at home, I can use all of my favorite ingredients, like dried sugar free cranberries, pecans, and Blue Plate REAL Mayonnaise. 

See how I elevated Macaroni and Cheese!

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Chicken Salad Deviled Eggs

Elevate traditional deviled eggs with these delicious Chicken Salad Deviled Eggs!

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Ingredients

• 7-8 hardboiled eggs
• 1 cup cooked chicken
• 1/2 cup Blue Plate Mayonnaise
• 1 TBSP mustard
• 2 TBSP dill pickle juice
• pinch of salt
• 1/4 cup chopped dill pickles
• 1/8 tsp paprika
• 1/4 cup pecans, chopped
• 1/4 dried cranberries

Instructions

1. Peel hard boiled eggs when cool and place on a paper towel to remove any excess water.
2. Using a sharp knife, hold the egg longways and cut a tiny bit off of one end of the egg, so it can stand up.
3. Cut about 1/3 off the other end and discard the tips.
4. Using a small knife or spoon, remove the egg yolks carefully and place them in a bowl.
5. Mix together half of egg yolks, Blue Plate mayo, mustard, salt, chicken, and pickle juice, 1/2 tsp at a time, until desired consistency is achieved.
6. Add in cranberries and chopped pecans, if desired, and stir gently.
7. Gently spoon chicken/egg salad into eggs and overfill.
8. Sprinkle with paprika.
9. Serve and enjoy!

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