Lemon-Dill Chicken Salad-Stuffed Eggs

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.

• Ready In: 41 mins
• Yields: 48 appetizer servings

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

Directions

1. Sprinkle chicken evenly with 1 teaspoon salt and the pepper.
2. Grill, covered with grill lid, over high heat (400 to 500 degrees) 6 to 8 minutes on each side or until done.
3. Let stand 15 minutes, cover and chill at least 30 minutes.
4. Slice hard-cooked eggs in half lengthwise;carefully remove yolks, keeping egg white halves intact. Reserve egg yolks for another use.
5. Stir together mayonnaise,next 4 ingredients and remaining 1/2 teaspoon salt in a large bowl.
6. Pulse cooked chicken, in batches,in food processor 3 to 4 times, or until shredded;stir in mayonnaise mixture until blended.
7. Spoon chicken mixture evenly into egg white halves.
8. Cover and chill at least 1 hour.