skip to main content
X

$3 off $10

by joining our VIP Club

Receive discounts, new product information and more delivered to your inbox.

By clicking "Subscribe" you agree to receive communications from Boston Market, including coupons, special offers, new product launches, feedback and surveys.

Deviled Eggs with Spicy Chicken Salad

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.