Chicken Little Stuffed Eggs Recipes

LEMON-DILL CHICKEN SALAD-STUFFED EGGS

Lemon-Dill Chicken Salad-Stuffed Eggs image

This is a twist on the usual stuffed eggs. Grilling the chicken adds a nice smoky flavor to such a simple recipe; however,5 cups shredded cooked chicken can be substituted. Lemon-Dill Chicken Salad can be stored in the refrigerator in an airtight container for up to three days. These are nice for a shower, tea or birthday party or the filling could be used to make petite sandwiches, using trimmed whole wheat bread cut into triangles or spread on mini croissants. Originally from an April 2007 issue of Southern Living.

Provided by Leslie in Texas

Categories Chicken

Time 41m

Yield 48 appetizer servings

Number Of Ingredients 9

Ingredients

2 1/4 lbs boneless skinless chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon fresh ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 -3 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons lemon juice

Steps:

Sprinkle chicken evenly with 1 teaspoon salt and the pepper.
Grill, covered with grill lid, over high heat (400 to 500 degrees) 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 egg yolks for another use.
Stir together mayonnaise,next 4 ingredients and remaining 1/2 teaspoon salt in a large bowl.
Pulse cooked chicken, in batches,in food processor 3 to 4 times, or until shredded;stir in mayonnaise mixture until blended.
Spoon chicken mixture evenly into egg white halves.
Cover and chill at least 1 hour.

Nutrition Facts : Calories 81.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 119.6, Sodium 152.5, Carbohydrate 1.6, Sugar 0.6, Protein 8.1

STUFFED EGGS

Stuffed Eggs image

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Provided by Raakhee.D

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 6

Ingredients

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Steps:

Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g

EASY CHICKEN-STUFFED CREPES

Easy Chicken-Stuffed Crepes image

This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!

Provided by dutschd

Categories Savory Crepes

Time 1h

Yield 10

Number Of Ingredients 11

Ingredients

1 ⅓ cups milk
1 cup all-purpose flour
4 large eggs
2 tablespoons oil
¼ teaspoon salt
2 (10.5 ounce) cans condensed cream of chicken soup
3 ½ cups shredded roasted chicken
1 cup shredded Cheddar cheese
⅔ cup milk
1 (4 ounce) can sliced mushrooms, drained
⅓ cup sliced almonds

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 17.6 g, Cholesterol 132.1 mg, Fat 16.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 647.9 mg, Sugar 3.1 g

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