PREP35 MinutesCOOKING25 minutes
Kcal: 207Kj: 965Carb:2Protein: 16Fat: 15Fibre: 0


  • 12 large eggs
  • 340g cooked chicken, finely chopped, divided
  • 140g dill pickle, drained and finely chopped, divided
  • 140g fat reduced mayonnaise
  • 2 tbsp. apple cider vinegar
  • 1½ tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. sea salt
  • 2 shallots, green parts only, thinly sliced
  • 3 tbsp. Tabasco sauce


  • Bring a large pot of water to a boil over high heat. Using a slotted spoon or strainer, carefully lower the eggs into the boiling water and cook for 12 minutes. Drain and immediately plunge the eggs into a bowl of ice and water to stop the cooking process. Cool completely, about 20 minutes, then peel the eggs and discard the shells.
  • Cut the eggs in half lengthwise. Carefully scoop out the yolks, leaving the egg whites intact. Set aside whites for later. Place the egg yolks in a medium bowl.
  • Reserve 2 tablespoons each of the chopped chicken and chopped pickles.
  • Add the remaining chicken, remaining pickles, mayonnaise, vinegar, paprika, cayenne and salt to yolks and stir until well combined.
  • Arrange the egg whites, cut side up, on a work surface. Divide the yolk mixture evenly between all the egg whites. Transfer to a serving platter.
  • Sprinkle each egg with the reserved chopped chicken, reserved pickles and shallots. Drizzle with hot sauce and serve.