Lemon-Dill Chicken Salad-Stuffed Eggs

Preparation:  30 min. Cooking: 18 min. Total: 48 min.
Recipe photo
  • 2 1/4 Lb boneless, skinless chicken breasts
  • 1/2 tsp black pepper
  • 24 hard-boiled egg , peeled
  • 1 Cup mayonnaise
  • 2 green onions , chopped
  • 3 tsp chopped fresh parsley
  • 3 tsp fresh dill weed , chopped
  • 2 Tbsp lemon juice
  • 1/2 tsp salt
Sprinkle chicken evenly with the first measure of salt and the pepper. Grill, covered with grill lid, over high heat 450 ℉ for 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.

Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.

Stir together mayonnaise, next 4 ingredients, and remaining salt in a large bowl. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.
Calories
370 Cal
Fat
20 g
Carbs
6.2 g
Protein
39 g
Fiber
0.1 g
Sugar
2.5 g
Cholesterol
500 mg
Sodium
520 mg


Nutrients

Fiber     0.1 g
Fat     20 g
Sugar     2.5 g
Carbs     6.2 g
Protein     39 g
Calories     370 Cal

Fats

Fat, Poly     5.6 g
Fat, Mono     6.9 g
Fat, Sat     5.1 g
Fat, Trans     0 g
Fat, Percent     49 %

Vitamins

Vitamin, K     17 mcg     15 %
Vitamin, A     760 IU     25 %
Vitamin, B12     1.4 mcg     60 %
Niacin     12 mg     73 %
Riboflavin     0.6 mg     48 %
Vitamin, C     2.6 mg     2.9 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     40 %
Vitamin, E     1.7 mg     11 %
Panto, Acid     2.3 mg     45 %
Choline     300 mg     55 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     68 mcg     6.8 %
Phosphorus     370 mg     53 %
Magnesium     36 mg     8.6 %
Copper     0.1 mcg     6.7 %
Fluoride     4.8 mcg     120 %
Zinc     2 mg     18 %
Cholesterol     500 mg     0.7 %
Sodium     520 mg     35 %
Selenium     55 mcg     99 %
Manganese     0.1 mg     1 %
Potassium     360 mg     7.6 %
Iron     2.2 mg     28 %