Best 3 Chicken Little Stuffed Eggs Recipes
Chicken Little Stuffed Eggs are a fun and delicious appetizer or party food that is sure to be a hit with all your friends and family. Using just a few simple ingredients, you can create these flavorful eggs that combine the classic taste of chicken salad with the richness of a boiled egg. They're filled with a mouth-watering mixture of chicken, vegetables, and creamy dressing, and baked to perfection until the eggs are cooked through and the filling is hot and bubbly.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Leslie in Texas
Categories Chicken
Time 41m
Yield 48 appetizer servings
Number Of Ingredients 9
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
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
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
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
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
Tips:
- Use fresh eggs: Fresh eggs will have a better flavor and texture than older eggs.
- Hard-boil the eggs properly: Make sure to cook the eggs until the yolks are firm and the whites are no longer runny. This will help prevent the eggs from falling apart when you stuff them.
- Use a variety of fillings: You can use any type of filling you like, such as chicken salad, tuna salad, or egg salad. You can also add other ingredients, such as vegetables, cheese, or herbs.
- Be creative with your presentation: You can garnish the stuffed eggs with a variety of toppings, such as paprika, chopped herbs, or grated cheese.
- Chill the stuffed eggs before serving: This will help the flavors to meld and the eggs will be easier to handle.
Conclusion:
Stuffed eggs are a delicious and versatile appetizer that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own personal taste. With a little creativity, you can create stuffed eggs that are sure to impress your guests.
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