Nutritional Info

Nutrition Facts

Serving Size 1 (542g)

Calories 736
Calories from Fat 356 (48%)
Amount Per Serving %DIV
Total Fat 39.6g 61%
Saturated Fat 15.8g 79%
Monounsaturated Fat 17.8g
Polyunsaturated Fat 6.1g
Trans Fat 0.0g
Cholesterol 1757.2mg 586%
Sodium 783.7mg 34%
Potassium 692.7mg 15%
Total Carbohydrate 11g 4%
Dietary Fiber 1.8g 7%
Sugars 5.6g
Protein 57.3g 115%

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Recipe Description
Chicken salad creates an unusual twist for stuffed eggs.
Prep time
1 hr 20 min
Cook time
0 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
4   boneless, skinless chicken breast halves, cooked
24   large hard boiled eggs, peeled
1 Cup(c)  reduced fat mayonnaise
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  pepper, ground
2   green onions, finely chopped
1 Tablespoon(T)  fresh parsley, chopped
1 Tablespoon(T)  fresh dill, chopped
2 Tablespoon(T)  fresh lemon juice
1 Dash(ds)  paprika


Pulse the cooled chicken in batches in food processor 3 to 4 times to shred, set aside. Slice the hardboiled eggs in half lengthwise. Remove the yolk and reserve for other use. Combine the mayonnaise, salt, pepper, onions, parsley, dill, lemon juice and paprika. Stir to mix well. Pour over the chicken. Toss gently and spoon chicken mixture into egg white halves. Sprinkle with paprika. Cover and chill for 1 hour or more.

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