Lemon-Dill Chicken Salad-Stuffed Eggs

NEED:

2 1/4 pounds of cooked, skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice

Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white 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. **YOU CAN CUT CHICKEN INTO VERY SMALL PIECES OR SHRED IF YOU DO NOT HAVE A GOOD PROCESSOR

Cover and chill at least 1 hour


ENJOY!