Chicken Deviled Eggs get a boost of flavor from leftover cooked chicken, capers, and mustard. You will love this delightful twist on traditional deviled eggs. Deviled eggs are usually simply garnished with a sprinkle of sweet paprika, but I like to gussy mine up with slivers of olives, roasted red peppers, and tomatoes, along with fresh herb sprigs such as chives, baby basil leaves, dill, or parsley. Adorned or plain, these little appetizer gems are sure to please everyone at your next party.
Chicken Deviled Eggs Recipe
6 hard-cooked eggs (see Notes)
1/2 cup cooked chicken, minced (measure before mincing)
1/4 cup mayonnaise
2 Tablespoons minced sweet onions
1 Tablespoon sweet pickle relish
1 Tablespoon minced parsley
2 teaspoons small capers, drained and finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard powder
1/4 teaspoon table table salt
Dash of hot pepper sauce, or to taste
Paprika, olives, herbs, etc., for garnish
Cut hard-cooked eggs lengthwise in half. Place yolks in a bowl and mash with a fork until crumbled. Add minced chicken, mayonnaise, sweet onion, sweet pickle relish, parsley, capers, Dijon mustard, mustard powder, salt, and hot pepper salt. Mix until evenly combined.
Fill egg whites with mounds of egg yolk mixture, mounding some over the white part as well as the yolk hole so each bite gets some of the filling. Sprinkle deviled eggs lightly with paprika. Decorate with slivers of olives, roasted red peppers, and tomatoes, along with fresh herb sprigs such as chives, baby basil leaves, dill, or parsley, if desired.
Cover and refrigerate until ready to serve. Best made a day in advance to let flavors meld.
Yield: 6 appetizer servings
Chicken Deviled Eggs Recipe Photo © 2017 Peggy Filippone
• Older eggs are best for hard-boiling. Fresh eggs are much harder to peel. When eggs are fresh, the membrane is flush against the shell and more fragile. As eggs age, the inner white and yolk inside the membrane begins to shrink and toughen as air enters through the porous shell. Week-old eggs work best.
• To cook the eggs, place them in a saucepan in a single layer, cover with cold water, and place over medium heat. As soon as the water begins to boil, remove the pot from the heat. Let rest until the water cools to lukewarm before attempting to peel them. The eggs will finish cooking during the cooling process and will peel easily. No cold water bath necessary.