Chicken Salad Picnic Eggs (Low Carb, Keto)

chicken salad picnic eggs

5 from 1 reviews

Here’s a scrumptious chicken salad recipe using some of my favorite ingredients (dill! lemon pepper!) and it’s cradled in a boiled egg, perfect for munching on as you need them — or right away if you can’t resist!



  • 6 large eggs
  • 1 cup shredded + finely chopped chicken
  • 2 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 1 tbsp chopped onion
  • a pinch of celery salt
  • 1/2 tsp dried dill
  • 1/2 tsp lemon pepper seasoning
  • 1/2 tsp old bay seasoning


  1. Mix all ingredients (except for the eggs!) together until well mixed.
  2. Refrigerate your chicken salad.
  3. Boil, steam, or bake your eggs. Shell, cool, and cut in half.
  4. Toss, save (or eat!) your yolks.
  5. Fill your egg halves with chicken salad, just like you would a deviled egg.
  6. Sprinkle with Old Bay seasoning
  7. Enjoy!


Keywords: Chicken Salad Picnic Eggs