Food Lust People Love: chicken salad

These coronation chicken deviled eggs combine the British classic coronation chicken salad with the American classic deviled eggs for a cross-cultural potluck dish that is sure to please on both sides of the Atlantic.

Not familiar with Coronation Chicken? Read my post all about it here.

A number of weeks ago we were invited to a Champagne tasting at a friend’s home. He holds them about once a year, quite casual evenings with good food and good friends. We taste and rate the various Champagnes – the theme this time was rosé - first with appetizers and then we drink the balance of the many bottles with our meal. Of course, my first question is always, “What can I bring?” When the response came back “appetizers,” I knew I wanted to make deviled eggs but not plain Jane ones. Something unusual but still delicious. Where I come from we put eggs in both our chicken salad and tuna salad so adding eggs to coronation chicken seemed like a fine idea. And making it all into something handheld like deviled eggs was ideal for appetizers.

This week my Sunday Supper family are sharing our best recipes for a potluck so those coronation chicken deviled eggs came to mind. Like all deviled eggs, they are the perfect dish to bring along to share with friends and family. Make sure you scroll down to the bottom to see our wonderful link list of all of our best potluck recipes. Many thanks to our host today, T.R. of Gluten-free Crumbley!

Ingredients
For the deviled eggs:
10 eggs
1/2 cup or 70g chopped, cooked chicken
1/2 teaspoon fine sea salt
2 teaspoons curry powder, plus a little to sprinkle for garnish
3-4 tablespoons mayonnaise
2-3 tablespoons plain Greek yogurt
1 tablespoon spicy chutney
1/2 tart apple
Good squeeze lemon juice (to keep the apple from browning)
2 tablespoons pomegranate arils, plus extra for garnish

For garnish:
Curry powder
A little chopped parsley
Extra pomegranate arils

Method
In a pan where they can sit in in one layer, cover the eggs with cool water and bring to the boil over medium heat. Cover the pan, remove it from the stove and set a timer for 10 minutes.

Drain and cover the eggs with more cool water.

When they are cool enough to handle, peel the eggs. Cut them in half and put the yolks in a mixing bowl. Cover the whites with cling film so they don’t dry out, and refrigerate them.

Use a fork to mash the egg yolks until they are a fine crumble.

Add the chicken, salt and curry powder to the egg yolks and mix well.

Add three tablespoons of mayonnaise, two tablespoons of Greek yogurt and one of spicy chutney to the egg mixture. Mix well again.

If the mixture seems dry, add the final tablespoons of mayo and yogurt. Mix again.

This looks about right!

Squeeze some lemon juice into a small bowl. Peel and dice your half apple, pushing the pieces off the cutting board and into the lemon juice as you cut so they don’t turn brown.

Add your apple and pomegranate to the mixture and, you guessed it, mix well.

Lay your egg whites out in a serving dish.

Spoon the egg mixture into the egg whites or put it into a Ziploc bag and cut off the corner so you can squeeze the filling into the whites.

Decorate them with a sprinkling more of curry powder, some pomegranate arils and some chopped parsley.

Enjoy!

How many invitations do you have for potluck get-togethers this summer? I hope you didn't answer too many, because we've got you today covered with 47 recipes perfect for potlucks.

Appetizers