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Boston Market Deviled Eggs with Spicy Chicken Salad

  • Yields: 4
  • Source:
  • Submitted by: Recipe Group Member
  • Date: n/a

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

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