Chicken Salad Stuffed Deviled Eggs

I'm back again with another deviled egg recipe! This time I was already making deviled eggs and was tired of the normal chicken salad sandwiches, so I decided to combine the two. This would be a great dish to bring to a party! My picky 4 year old didn't care much for it (though he will eat chicken salad and deviled eggs separately) but my 1 year old devoured it. Simple thing to make, delicious to eat.

Ingredients:

2 chicken breasts, cooked and cubed

6 eggs

2 tablespoons mayonnaise

1 stalk of celery, sliced in .5" pieces

bacon, cooked and shredded 

To boil the eggs, place the eggs in a pan and pour in water until just covered. Bring to a rapid boil. Turn off heat and cover for 10 minutes. Once time is up, place eggs into a bowl of ice water. Shell should be easy to remove after tapping on counter to start a crack. Slice eggs in half length-wise and scoop out the yolk. Put the cooked yolks in a large bowl and break them up. Break out your food processor (I have mentioned I have a mini one from WalMart that was $10). First put your celery pieces in and pulse until minced. Pour the celery into the bowl with yolk. Next, put chicken into the processor and pulse until minced. Place chicken into the yolk and celery. Add your bacon and mayo to the bowl and stir well. Scoop mix into the egg whites. You can also cut a hole into the corner of a ziplock bag, add the mix and then squeeze it into the egg whites for a cleaner look.

Chicken Salad Stuffed Avocados and Pomegranate Chocolates

I have never had an avocado in my life until tonight. I also never had a pomegranate until a few days ago. Since we are just now getting back into the groove of things, you get a two-for-one deal. Dinner and dessert. The dinner inspiration came from a photo a friend posted on Facebook from a restaurant she was at. 

Dinner Ingredients:

Avocados

Chicken breasts, cooked and cubed

1 stalk of celery

2 teaspoons of mayonnaise

1 teaspoon of pickle relish

salt and pepper to taste

For my family, we used 3 avocados and 2 large chicken breasts. Preheat oven to 350F and cook chicken breasts until done. Cube the breasts small enough to fit into your food processor. Cut the celery stalk into half inch size pieces and put into food processor to blend with chicken. Cut, pit and peel skin off of the avocados. In a large bowl, mix your chicken and celery (after it has been through the processor), mayo, pickle relish, salt and pepper together. I also add a few dashes of hot sauce for more flavor. Scoop chicken salad into the centers of the avocados. Goes nicely with a fresh salad!

Dessert Ingredients:

Pomegranate

Dark chocolate

Retrieve seeds from the pomegranate. There are all kinds of how-to's out there, but the easiest way I have seen from them all (and was successful with myself) is this. Cut ends off of both sides of pomegranate. Cut a .25" slit in quarters around the pomegranate. Break open. Hit the skin side with a wooden spoon and out come the seeds. Now you need to melt down the chocolate. You can do this in the microwave in 15 second intervals or use the double broiler method. Line a mini muffin tin with mini cupcake liners. Spoon in a little chocolate, spoon in some pomegranate seeds, spoon more chocolate over the seeds. Add a couple more seeds on top to make it pretty. Put in the refrigerator for at least 30 minutes to set the chocolate. It's messy, but delicious. I didn't use any set measurements, just eyeballed it. Some people will want more chocolate, some more pomegranate. Either way, it's delicious!