Chicken Deviled Egg Salad

Who doesn't love Chicken Salad and Egg Salad!!! There are foods that I have craved after giving up gluten and chicken salad was one of those! Although, this version is served in eggs, it was a great lunch and the our kids loved to snack on them through the week. Chicken salad is a great source of protein, and full of omega 3's and 6's, which are essential fatty acids building blocks that the body needs. This recipe is great for lunch dinner, or a snack! Just make sure to double up this recipe, it is sure to disappear fast!

Ingredients:

• 4 cups diced poached chicken,
• 1 teaspoons of fresh dill
• 2 teaspoons fresh squeezed lemon
• 1/4 teaspoon of kosher salt
• Dash pepper
• 1 tablespoon of honey Dijon mustard, plus one teaspoon of Dijon Mustard
• 1/2 cup of mayonnaise, plus one tablespoon of mayonnaise
• 1/2 cup thinly diced celery
• 2 green onions diced
• Dash paprika
• 7 eggs

Directions:

• Fill a sauce pan with water and add 7 eggs. Boil eggs for 10 minutes to 15 minutes. Let cool for 5 minutes. Run under cool water and peel shells, and slice length wise. In a small bowl spoon egg yolks, 1 tablespoon of mayonnaise, paprika and 1 tablespoon of Dijon mustard. Mix thoroughly, as you would deviled eggs. 
• 
  
• Dice chicken, celery, green onions and dill. Toss in a medium sized bowl, and add Mayonnaise, Dijon, lemon, salt and pepper. Stir in egg mixture, and spoon into the hard boiled eggs. 

Serve and enjoy!