Chicken Salad Deviled Eggs
Simple, yet delicious, is what we're whipping up and serving as a party appetizer: Chicken Salad Deviled Eggs. We're sharing a recipe for chicken salad paired with deviled eggs.
Servings: 12
Ingredients
- 6 hard-boiled eggs
- Yolks from the 6 boiled eggs for filling
- 1 1/2 cups rotisserie chicken meat shredded or chopped
- 3 tablespoons mayo
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Old Bay seasoning
- 2 garlic cloves minced
- 1/3 cup walnuts chopped
- 1/3 cup golden raisins
- 1/8 teaspoon sea salt
- 1 small onion diced
- 1 rib celery sliced thin (for garnish)
- 1 carrot sliced thin (for garnish)
- 2 ripe plums sliced thin (for garnish)
- Microgreens for garnish
Instructions
- Boil six (6) eggs (about 10-12 minutes). Take them out and place them in a bowl filled with cool them in ice water, and peel.
- Cut the eggs in half lengthwise using a very sharp knife and remove the yolks. Gently remove the yolks and set egg white halves aside on a platter.
- Place the egg yolks into a food processor bowl along with the 1 1/2 cups of rotisserie chicken meat, mayonnaise, Old Bay seasoning, minced garlic cloves, walnuts, golden raisins, sea salt, onion, and extra-virgin olive oil to the bowl of the food processor.
- Pulse the mixture until the mixture is mostly smooth but still slightly textured. Taste and adjust seasoning as needed.
- Spoon a tablespoon of the chicken salad onto the half slices of egg white. Place a slice of plum, carrot, and celery on each deviled egg. Then, garnish with fresh microgreens to finish.
- Arrange on a serving tray and enjoy chilled.