Deviled Eggs with Spicy Chicken Salad

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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.