Coronation Chicken Deviled Eggs

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

• Calamari salad with Fennel and Avocado by Caroline’s Cooking
• Coronation Chicken Deviled Eggs by Food Lust People Love
• Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
• Roasted Corn Salsa by Casa de Crews
• Walnut Grapes by Eat, Drink and Be Tracy
• Watermelon Salad with Feta Cheese and Mint by April Golightly

Sides and Salads

• Amish Broccoli and Cauliflower Salad by My World Simplified
• Antipasto Pasta Salad by A Mind “Full” Mom
• Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
• Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
• Chopped Caprese Salad by Angels Home Sweet Homestead
• Crunchy Coleslaw by A Day in the Life on the Farm
• Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
• Easy Summer Chickpea Salad by She Loves Biscotti
• Elotes by Culinary Adventures with Camilla
• Frog Eye Salad by Turnips 2 Tangerines
• Gluten Free Grilled Corn Salad by Gluten Free Crumbley
• Layered Salad with Green Goddess Dressing by Delaware Girl Eats
• No Mayo Potato Salad by Simple and Savory
• Roasted Vegetable Couscous Salad by My Life Cookbook
• Spaghetti Salad with Italian Dressing by Kitchen Gidget
• Summer Grain Salad by Pook’s Pantry
• Summer Tortellini Salad by Palatable Pastime
• Tarragon Marinated Brussels Sprouts by Beauty and the Beets

The Main

• Steve’s Fried Chicken by Monica’s Table

Desserts

• Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
• Blueberry Slab Pie by The Chef Next Door
• Caramel Icebox Cake by Cookin’ Mimi
• Caramel “Doughnut” Cake by What Smells So Good?
• Cherry Crumb Bars by The Redhead Baker
• Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
• Coconut Lime Ice Cream by Cosmopolitan Cornbread
• Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
• Double Chocolate Blondies by Family Around The Table
• Frozen Champagne Salad by Moore or Less Cooking
• Lemon Icebox Bars by Hezzi-D’s Books and Cooks
• Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
• No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
• Peach Dumplings by Fantastical Sharing of Recipes
• Peanut Butter Bars by Confessions of a Cooking Diva
• Pineapple Summer Cake by Asian In America
• S’mores Blondies by Alida’s Kitchen
• Strawberry Pretzel Pie by My Imperfect Kitchen
• Summertime S’Mores by The Freshman Cook
• Triple Peanut Butter Cookies by Cooking With Carlee
• White Sheet Cake by That Skinny Chick Can Bake
• Whole Wheat Strawberry Galette by The Bitter Side of Sweet

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Coronation Chicken Filled Croissant Horns #FoodieExtravaganza

Curry powder and fruit chutney spice up the creamy sauce for coronation chicken, classic British picnic fare. Serve it stuffed in croissants for a pretty party dish.

I was sitting, nay, lounging (because it was New Year’s Day and there was Champagne!) in the Emirates Airlines lounge in London Gatwick airport just a few days ago, when I decided to check out the cold buffet. If you’ve ever had the pleasure of being in an Emirates lounge, you know that the dishes on offer are always tasty as well as presented in a most beautiful manner. But for once, I was disappointed. Oh, the coronation chicken was beautiful, spooned as it was onto a crispy green lettuce leaf, surrounded by fanned out slices of fresh apple and mango. But it was missing the zip of curry and chutney I’ve come to expect with this dish, which is one of my favorites. All in all, it was rather bland. When I expressed my dismay, my husband smiled, “Now you’ll have to make your own, right?” That man does know me.

So here I am with my coronation chicken, a recipe compiled from several found in my cookbooks and on the internet. The unifying theme of each seems to be the sauce, made with varying proportions of cream or mayonnaise and yogurt or even just mayo, with the addition of curry powder and chutney, usually with some lime or lemon juice. Some had apples, some celery. Tomato paste and no tomato paste. Others added blueberries, mango, dried apricots or sultanas to the mix. Some started with roast chicken, pulled off the bones; others with chopped poached breasts and yet others didn’t specify how the chicken should be cooked. Only that it should be. SO MANY RECIPES.

I’m sharing it today stuffed into disemboweled croissants. Yes, I just used disemboweled on a food blog. It’s one of those lovely English words that sounds exactly as it should, don’t you think? This month’s Foodie Extravaganza theme is croissants so I briefly considered making some puff pastry horns in which to serve my coronation chicken. I even own the little metal forms around which to bake the pastry. But it’s been a busy week and, frankly, it’s way easier for all of us to hollow out some fresh croissants from a nearby bakery and fill them.

And don’t they look pretty? Best part of all, of course, is the spicy coronation chicken inside.

With many thanks to Rosemary Hume, the original creator of the recipe for the 1953 coronation of Queen Elizabeth II plus Delia Smith, Hugh Fearnley-Whittingstall, Nigella Lawson, Jamie Oliver and all the other innovators who have come along since, this is my rendition.

Ingredients
For the sauce:
3/4 cup or 170g mayonnaise
1/2 cup or 125g plain thick Greek yoghurt
1 tablespoon hot curry powder, or to taste
2 tablespoons spicy fruity chutney (I used my own habanero nectarine kumquat chutney.)
2 teaspoons fresh lemon juice
Optional but recommended: 1/4-1/2 teaspoon cayenne
1/2 teaspoon sea salt, plus more to taste
Freshly ground black pepper

For the salad:
1.1 lbs or 500g chicken breasts (Just two large breasts in my packet.)
1/4 cup or 45g pomegranate arils, plus extra to garnish, if desired
1/2 medium-sized tart apple (I used a Jazz weighing about 170g whole.)
Generous squeeze lemon juice (to keep the apple from browning)

To serve:
7-8 fresh croissants
Optional: some small lettuce leaves (They keep your plate clean, if that even matters to you. Otherwise, give your guests a fork as well.)

Method
Slice the chicken breasts in half lengthwise through their middles so they will cook faster.

Poach them in lightly salted water to cover, until just cooked through. This shouldn't take more than about 10-12 minutes, depending on the thickness.

Still slightly pink in the middle. 

Drain and set aside to cool. You can pop them into the refrigerator to speed up the process.

Mix all of your sauce ingredients in a large bowl, big enough to hold your chicken and other ingredients later, with room for stirring.

Add a good squeeze of lemon juice to a small bowl. Peel, core and dice your apple, sliding the pieces off of the chopping board and into the lemon juice, stirring to mix the apple with the lemon juice, as you go.

Once the chicken is cool, chop it into small pieces. Tip it into the sauce with the pomegranate arils and chopped apple.

Stir well. Taste the mixture and add more salt if necessary. This can be used immediately but will taste better if allowed to hang out in the refrigerator for a few hours, covered with cling film.

When you are ready to serve, cut your croissants in half and use a sharp knife to cut all around the inside to remove the middle. Once you’ve gotten as much as you can out, use your index finger to press around inside the half croissant to expand the space.

I was surprised to find that my croissants had herbs inside. But it was a pleasant surprise. 

Fill the croissant horn with coronation chicken, pushing it right to the bottom with a small spoon. Lay the horn on a leaf of lettuce, if using, or straight on a serving plate, if not.

Garnish with a few pomegranate arils for color.

Enjoy!

Many thanks to this month's Foodie Extravaganza host, Kathleen from Fearlessly Creative Mammas. Check out all the great croissant and crescent roll recipes we've got for you!

• Almond Croissant French Toast by Sew You Think You Can Cook
• Bacon Fig Dippers for Melty Cheese by Cooking with Carlee
• Baked Cinnamon Raisin Croissant French Toast by From Gate to Plate
• Beefy Green Chile Braid by Fearlessly Creative Mammas
• Breakfast Croissant Ring by Our Good Life
• Chocolate Croissants by A Day in the Life on the Farm
• Cinnamon and Apple Croissant Bread Pudding by The Freshman Cook
• Coronation Chicken Filled Croissant Horns by Food Lust People Love
• Croque Monsieur Croissants by Caroline's Cooking
• Pain Au Chocolat by Making Miracles
• Pain Au Jambon by Culinary Adventures with Camilla
• Sausage, Egg and Cheese Croissant with Maple Dijon Sauce by Tara's Multicultural Table
• Triple Meat Croissants Breakfast Casserole by Cookin' and Craftin'

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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