July 10, 2010

Chicken Salad Stuffed Eggs


8 hard boiled eggs
1 cup cooked chicken, finely chopped
¼ cup finely chopped celery
Salt and pepper to taste
1/3 to ½ cup mayonnaise or miracle whip
 
pecan halves or slivered almonds for garnish
Remove the yolks from the egg cups and mash.  Add the chicken, celery, salt and pepper and just enough mayonnaise to moisten and bind.  Stuff into egg cups and garnish with a pecan half or slivered almonds.

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