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Chicken Deviled Eggs


6 Hard cooked eggs
1/2 cup Finely chopped cooked chicken
3 tablespoon Mayonnaise
1 tablespoon Grated onion
1 tsp Dijon mustard
1/2 tsp Dry mustard
3/4 tsp Hot pepper sauce, to taste
1 tablespoon Minced parsley
Paprika, for garnish

Yield: 6 Servings

Cut eggs lengthwise in half. Remove yolks and place in a small bowl.

Marsh 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.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.