Lemon-Dilled Chicken Salad-Stuffed Eggs recipes

Lemon-Dilled Chicken Salad-Stuffed Eggs
Ingredients
2-1/2 pound skinned and boned chicken breast
1-1/2 tsp. salt
1/2 tsp. freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
2 Tbsp. lemon juice
Method
Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, uncovered with grill lid, over high heat (400* to 500*) 6 to 8 minutes on each side or until done. Let stand 15 minutes, cover and chill at least 30 minutes.

Slice hard-cooked egg in half lengthwise; carefully remove yolks, keeping egg whites halves intact. Reserve yolks for another use.
Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill t least 1 hour before serving.
You can keep these in an airtight container up to 3 days.