Chicken Deviled Eggs
Submitted by doroth
Deviled eggs stuffed with chopped chicken, Dijon and dry mustard, and a kick of hot sauce. A protein-packed appetizer ready in 20 minutes that disappears at every potluck and picnic.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
20 minTake your classic deviled eggs and stuff them with savory chopped chicken for a heartier bite that pulls double duty as appetizer and snack.
The filling blends mashed yolks with mayo, grated onion, a double hit of mustard (Dijon and dry), and just enough hot sauce to make things interesting.
A sprinkle of paprika on top gives them that classic look everyone reaches for at a potluck.
Make them ahead, stash them in the fridge, and watch the platter empty in minutes.
Variations
- Use rotisserie chicken for the fastest prep possible
- Swap hot sauce for pickle relish if you prefer tangy over spicy
- Top with everything bagel seasoning instead of paprika for a modern twist
Kitchen Tips
- Grate the onion on a microplane so it melts into the filling without any chunky bits
- Pipe the filling with a zip-lock bag for cleaner, prettier presentation
- Make these up to a day ahead; the flavors actually improve overnight in the fridge
Ingredients
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.
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