Chicken Deviled Eggs
A fresh taste on an old favourite!
Author: Adapted from Linda McDougal
Serves: 12 Deviled Eggs
- 6 eggs, hard boiled
- ½ cup chicken, cooked and finely chopped
- 3 tbsp mayonnaise
- 1 tbsp onion, grated
- 1 tsp dijon mustard
- ½ tsp dry mustard
- ¾ tsp hot pepper sauce
- 1 tbsp parsley, minced
- pinch paprika
- 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 parsley and blend well.
- Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover and refrigerate until serving time.