High-Protein Deviled Egg Chicken Salad Recipe Is Fantastically Creamy & Delicious (6 Ingredients, 10 Minutes) by Donna John
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Egg salad, deviled eggs or chicken salad? That was my dilemma this weekend when I had leftover chicken and hardboiled eggs in the fridge. Then my mind went into overload and wondered what would happen if deviled eggs, egg salad and chicken salad had a baby? A high-protein, creamy, delicious baby that could be piled on lettuce or bread for lunch or dinner? This simple high-protein deviled egg chicken salad recipe was what developed and turned into one of the best sandwiches I've eaten in a while.
When creating this high-protein recipe I decided to keep it simple and thought about just the basic ingredients in egg salad, deviled eggs (southern style) and chicken salad. This easy six-ingredient chicken salad recipe has all the flavors we love and you get the health benefits of protein and the health benefits of eggs in every creamy bite. Here is your short gluten-free shopping list: cooked chicken (I used white and dark meat), hardboiled eggs, mayonnaise, Dijon mustard, green onions and Worcestershire sauce.
Cooking Tip: If you need to cook your hardboiled eggs, no worries! If you're like me and get so frustrated trying to peel some hard-boiled eggs, you need to try cooking the eggs in your Instant Pot™. It is the only way I make hard-boiled eggs anymore. The shells almost fall off. If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™. You can even buy hardboiled eggs already premade at some grocery stores. I also shredded the chicken in a stand mixer.
The creamy deviled egg chicken salad can be scooped onto lettuce fixings for a hearty salad, piled on your favorite bread for a chicken salad sandwich or even used as a stuffing for celery or avocados. This is a quick and easy lunch or dinner that will fill you up and can be customized with whatever ingredients you like in your chicken or egg salad.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 3 hardboiled eggs, peeled
- 1/4 - 1/3 cup mayonnaise
- 1 - 2 teaspoons Dijon mustard
- 2 - 3 green onions, chopped (or red onion)
- dash of Worcestershire sauce (I used about 1/4 teaspoon)
Here's how to make it:
- Put the egg yolks into a bowl. Mash. (I used a fork.) Chop the egg whites.
- Put the chicken, chopped egg whites and green onions into a bowl.
- Stir the mayonnaise, Dijon and Worcestershire sauce into the mashed egg yolks until smooth. Add the mixture to the chicken in the bowl. (For a gluten-free salad make sure your Worcestershire sauce is gluten-free.)
- Season with salt and black pepper to taste. (I added lots of black pepper but just a little salt.) Stir to combine. Taste and add more mayo, mustard or salt and pepper, if needed. (Add any other ingredients you like and stir them in.)
- Serve as desired. Store the chicken salad in an airtight container in the fridge.
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