Which Came First? Chicken Salad-Stuffed Eggs

Diced chicken is combined with sour cream, green onion, almonds & mint, then spooned into hard-cooked egg halves which have the yolks removed.

Ingredients:

• 8 hard-cooked eggs, split lengthwise
• 1/2 cup diced chicken white meat
• 1/4 cup sour cream
• 1 whole green onion, diced
• 1 teaspoon dried mint
• 1/2 teaspoon seasoned salt (or an herb seasoning mix of your choice)
• 2 teaspoons sliced almonds

Directions:

Remove egg yolks and save for another use. Put split egg whites on a platter. In a small bowl combine diced chicken, sour cream, green onion, mint, seasoned salt (or herb seasoning mix of your choice), and almonds. Mix well and fill the cavity of each egg white with chicken salad mixture, dividing mixture evenly between the halves. Cover and refrigerate until ready to serve.

Number of Servings: 16 halves

Notes from the Cook: This recipe combines two spring time favorites into one delicious recipe: chicken salad and stuffed egg halves! This recipe is wonderful as an appetizer, at brunch, or for a picnic in the backyard. These family favorites will disappear from the serving platter in a snap!