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!
Chicken Salad Deviled Eggs
Elevate traditional deviled eggs with these delicious Chicken Salad Deviled Eggs!
Ingredients
- 7-8 hardboiled eggs
- 1 cup cooked chicken
- ½ cup Blue Plate Mayonnaise
- 1 tablespoon mustard
- 2 tablespoon dill pickle juice
- pinch of salt
- ¼ cup chopped dill pickles
- ⅛ teaspoon paprika
- ¼ cup pecans, chopped
- ¼ dried cranberries
Instructions
- Peel hard boiled eggs when cool and place on a paper towel to remove any excess water.
- 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.
- Cut about ⅓ off the other end and discard the tips.
- Using a small knife or spoon, remove the egg yolks carefully and place them in a bowl.
- Mix together half of egg yolks, Blue Plate mayo, mustard, salt, chicken, and pickle juice, ½ teaspoon at a time, until desired consistency is achieved.
- Add in cranberries and chopped pecans, if desired, and stir gently.
- Gently spoon chicken/egg salad into eggs and overfill.
- Sprinkle with paprika.
- Serve and enjoy!
Leisa Hutson-Chappell
Monday 28th of June 2021
EXCELLENT EASY TO FOLLOW DIRECTIONS!
Gena
Monday 5th of July 2021
thank you!