Deviled Eggs with Spicy Chicken Salad

Easter appetizers with just the right amount of kick! Serves 4-6.

Ingredients

• 1 Boston Market Rotisserie Chicken, skinless breast, roughly-chopped
• 6 fresh eggs
• 2 tbsp. minced red onions
• 2 tbsp. minced celery
• 2 tbsp. Sriracha mayonnaise
• Crumbled blue cheese, used as garnish
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tbsp. Dijon mustard
• 1/2 tbsp. dry mustard
• 4 tbsp. mayonnaise

Instructions

• Fill a large pot with cold water.
• Place the eggs in the water.
• Bring water to a boil.
• Remove pot from stove and cover for 12 minutes.
• Remove eggs from water and peel. Refrigerate while you make the chicken salad.
• Place chicken, onion, celery and Sriracha mayo in a mixing bowl.
• Mix together well and place in the refrigerator.
• Remove eggs from the refrigerator.
• Cut each egg in half. Scoop out the cooked yolks and place them in a small mixing bowl.
• Add mayonnaise, dry mustard, Dijon mustard, salt and pepper.
• Mix together well with a whisk.
• Using a pastry bag fill each half egg with deviled filling.
• Top each deviled egg with 1/2 tbsp. of spicy chicken salad.
• Top each egg with blue cheese.