Serves: 12
Total Calories: 49
1. Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
2. Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce, and parsley. Blend well. Transfer mixture to a Ziploc baggie. Cut one of the bottom corners leaving a small hole. Stuff egg whites with yolk mixture by squeezing it from the cut corner of the baggie. Sprinkle tops with paprika to garnish. Cover and refrigerate until serving time.
This Chicken Deviled Eggs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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