Chicken Salad Deviled Eggs

You know how sometimes you get an idea in your head and then you just can’t let it go?

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That’s what happened here. A couple weeks ago, when I was planning potential Memorial Day food, I got the idea for chicken salad deviled eggs. I figured I like chicken salad, and I love deviled eggs, so why not?

Turns out, it was a brilliant idea!

I mean, it’s not really too much of a stretch, since some people put hard boiled eggs in their chicken salad, right? Chicken + Eggs. It’s kind of a given.

I wanted to make these FOR Memorial Day, but when I mentioned it at home, my family was…skeptical. So we ended up making my Moms tried and true (absolutely fabulous) deviled eggs. However, this idea would not go away. I had to make chicken salad deviled eggs. Or at least, I had to try. My mind would not let it go. I wasn’t even sure if it was going to work or not.

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They may not be the most beautiful thing I’ve ever made. I cannot peel hard boiled eggs to save my life. I have no idea why. When we made them at my parent’s house, they were perfect. When I tried at my own apartment? Not so much. My failed attempts at peeling hard boiled eggs have on more than one occasion ruined a perfectly good morning.

And because I wasn’t about to hard boil another dozen eggs just to see if they’d turn out, we have imperfect, uneven, slightly sad looking deviled eggs. Ignore it and eat up. They taste great. It’s a typical chicken salad base with a twist – I used homemade dill mayo. Dill is another one of those spices that I love, but lately I haven’t been using it as much. When the idea for chicken salad eggs came to mind, I knew I wanted the dill flavor – and adding it to my homemade mayo (which turned out beautifully this time, thank goodness), was the perfect solution.

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I wish I would have made these in time for Memorial Day – they are the perfect little addition to a picnic or potluck. They are easy, but also a little more impressive than regular old deviled eggs…at least in my opinion, although that could be because I am biased at the moment. Plus the added chicken gives them a little extra protein kick, which hopefully means you won’t fill up too much on all that extra picnic fare. Or not.

I see these making an appearance for 4th of July.

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WHAT YOU’LL NEED (makes 24 eggs)

one dozen eggs, hard boiled

2 cans chicken or 2 cups cooked chicken, chilled and shredded

1/2 cup homemade mayo (you can use more if you like it a little creamier)

3 stalks celery, diced

1/2 onion, diced

1/2 tsp curry powder

salt and pepper to taste


Slice eggs in half and remove yolks. In a bowl, combine eggs yolks, chicken, mayo, celery, onion, curry powder and season with salt and pepper to taste. Using a melon baller (or a spoon if you don’t have a melon baller…which I didn’t), scoop rounded spoonfuls of chicken mixture into each egg white. Top with fresh parsely and/or paprika.

28 May 116

Ginger Chili Lime Shrimp

I’ve recently discovered something.

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I really like ginger. For the longest time I hated it – I found it had too much of a bite for me. It made my lips pucker and overpowered the food I was eating and I just. didn’t. like it.

Until I did. Weird? Maybe not so much – this isn’t the first time my taste buds have changed on me. I have a feeling this is largely due to my way of eating – clean, whole foods with fresh herbs and spices. I stopped eating processed food (including condiments), and I’ve found that now when I eat something, I can actually pick out the individual spices and flavors in the dish. It’s pretty cool. The Man loves to test me when he cooks for us at home and asks me to tell him what he used. I’m pretty good at it!

Anyway, the point is that now I like ginger (fresh ginger – I still can’t stand the pickled ginger they serve at sushi restaurants – gag), and I’ve found myself using it quite frequently in my recipes. Take this shrimp, for example:

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Wild Argentinian red shrimp marinating in a blend of olive oil, lime juice, chili powder, garlic, and fresh ginger. BAM.

(Did I really just say BAM, a la Emeril? Yes, yes I did. Yikes.)

I really need to get over my fear of the charcoal grill, because this would have made AMAZING grilled shrimp skewers. But because I am a big baby overcautious, I cooked them in a skillet on the stove instead. Good, but not great.

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This shrimp had a lovely tart and spicy flavor to it – the crisp lime blending with the spicy ginger and chili, coupled with the mellowness of the garlic and oil…although let’s face it. I’d put garlic in anything. However, I’ve found it does pair well with marinades. And speaking of marinades, now that I’ve figured out how easy they are? Yeah. You’ll be seeing more of them in the future! I’m all about easy.

Wait. That totally came out wrong.

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I love that you can do so much with these shrimp – grilled shrimp skewers top the list of options, followed closely by shrimp served over a bed of cilantro-lime rice, or shrimp lettuce  cups, or tossed on top of a salad…and so on. I don’t know if you’ve noticed yet, but I’m a big fan of versatile. Variety is the spice of life I know, but when you’re usually cooking for one, you want a meal that works several ways. (I love leftovers, but sometimes it’s nice to not eat the SAME meal three times in a row.)

Oh – and can we just talk about this shrimp for a minute?


If your friendly neighborhood Trader Joe’s carries this – BUY IT. Not only is it practically half the cost of the uncooked blue shrimp, it tastes so much better! I now keep at least one emergency bag of shrimp in my freezer at all times. You will NOT regret it, trust me! (And no, Trader Joe’s did not pay me to say that. Trader Joe’s probably does not know that I exist, except for the multi-weekly visits I pay to the store by my house. I just genuinely, sincerely, completely and hopelessly adore this shrimp.)

Now that we’ve gotten that out of the way, go fire up your grill and make this shrimp!

And then invite me over for dinner.

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WHAT YOU’LL NEED (serves two but recipe is easily multiplied)

1 bag uncooked shrimp, thawed

1/2 cup olive oil

juice of one lime

2-3 garlic cloves, smashed

1 tsp fresh ginger, grated

chili powder to taste


Whisk together olive oil, lime juice, garlic, ginger, and chili powder in a small bowl. Add your thawed shrimp to a freezer bag and pour in marinade, combining well to ensure shrimp is nicely covered. Marinate for at least 30 minutes. Add marinated shrimp to a hot (medium-high heat) skillet and cook through – only about two minutes per side. Do NOT overcook your shrimp or they will get tough.

If desired, sprinkle cooked shrimp with a little more chili powder and a squirt of lime for an extra kick.


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What I Ate Wednesday – Memorial Day Weekend Edition

Hello friends! I hope you all enjoyed your long Memorial Day weekend! I’m not going to lie, I enjoyed mine immensely…right up until Monday night, when I got a seriously nasty case of the stomach flu. I’ll spare you the details, but suffice to say if you’ve wondered why I’ve been silent on the blog for a few days…it’s because I haven’t much ventured out of bed.

Because of that, my food for the past day and a half has consisted of hot tea, rice, chicken, and these terrible raw-vegan-organic-natural-vegetable-crackers. I wanted Saltines, but raw-vegan-organic-natural-vegetable-crackers were all I had in my pantry.


Appetizing, huh? Anyway, the point of all this is that I decided not to post a traditional “What I Ate Wednesday” from Tuesday and spare you the snooze fest pictures of rice and hot tea. Instead, I’m just going share pictures of my Memorial Day Weekend as a WIAW post, because I know everyone out there is dying for a play by play, right?

Just go with it.

But first – thanks as usual to the lovely Jenn for hosting another WIAW!
And now, without further ado, here’s what I’ve been eating (minus the past day and a half)!


Onion and pepper sausages and grilled vegetables skewers — compliments of the local farmer’s market. Whenever I have time when I’m at my parent’s, I’ll try to get to the farmer’s market. It’s huge, I love it, and they have a TON of options. We stopped by on Saturday and came home and grilled for dinner. It’s no secret that I won’t grill at my apartment because I’m too lazy/scared/impatient, so I was taking full advantage this weekend!

And speaking of the farmer’s market…


I know this is a repeat picture from my Saturday post, but I felt it had to be included! There’s a Mediterranean stand at the farmer’s market and I couldn’t resist picking up some dolmas (stuffed grape leaves) for a snack! Love these suckers. I contemplated trying a version that uses cauliflower instead of rice, but I don’t think it will be the same. Why mess with perfection, right?


One of my contributions to the Memorial Day festivities was my kicked-up broccoli salad/slaw. I’m so in love with this stuff. What’s better is that my family (in particular an Uncle who is notorious for shunning “healthy” food) loved it as well! Win!


Creamy, delicious deviled eggs. Fact: my Mom makes the best deviled eggs ever. (She also makes the best lasagna ever.) This particular batch (mom’s recipe) has sugar and store-bought mayo (of course, the first time I attempt homemade mayo at my parent’s house it turns out to be a huge FAIL – but it worked for my broccoli slaw), but that didn’t stop me from eating them! I’ve been playing around with a recipe for chicken salad deviled eggs…hopefully you’ll see that soon!


That little beauty is a grass-fed Angus burger with homemade mayo, wholegrain brown mustard, spring mix, cucumber, and tomato on a grain-free homemade bun. This may have been the best thing I ate ALL. WEEKEND.


Green juice! Another Uncle (not the anti-health food Uncle) just recently started eating clean/whole/grain-gluten-and-legume-free, so I have an ally in that. And while I do not have a juicer at my apartment (nor do I have a blender that will suffice for any type of juice/smoothie), he does! That is a mix of spinach, kale, collard greens, broccoli, celery, cucumber, and green apple. Love.


Banana-walnut pancakes! This is the first time I’ve had pancakes since way before Christmas. They were not grain-free or sugar-free, but they were DELICIOUS. And since my Dad was making breakfast on Monday morning, who am I to turn him down? They were so worth it.

Don’t worry – I also consumed copious amounts of fresh raw veggies, fruit, and salad.

Before I close out my Memorial Day Weekend recap, I’d just like to take a minute to say thanks to all of those who served our country, who are serving our country right now, and most importantly to those who paid the ultimate sacrifice serving our country. You may not get the credit you deserve, but we salute you.

God Bless America.