Yield: 12 servings
6 hard boiled eggs
1/2 cup chicken breast, cooked and chopped fine
3 tablespoons mayonnaise
1 tablespoon grated onion
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1 tablespoon parsley, minced (for garnish)
Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce, and
parsley. Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover
and refrigerate until serving time.
Per Serving: 81 Cal (72% from Fat, 25% from Protein, 3% from Carb); 5 g Protein; 6 g Tot Fat; 1 g
Carb; 0 g Fiber; 15 mg Calcium; 0 mg Iron; 111 mg Sodium; 113 mg Cholesterol