Chicken Salad Picnic Eggs (Low Carb, Keto)
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!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 Servings 1x
- Category: Snacks
Ingredients
Scale
- 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
Instructions
- Mix all ingredients (except for the eggs!) together until well mixed.
- Refrigerate your chicken salad.
- Boil, steam, or bake your eggs. Shell, cool, and cut in half.
- Toss, save (or eat!) your yolks.
- Fill your egg halves with chicken salad, just like you would a deviled egg.
- Sprinkle with Old Bay seasoning
- Enjoy!
Nutrition
- Serving Size: 2
- Calories: 425
- Fat: 29g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
