Lemon-Dilled Chicken Salad-Stuffed Eggs

I have this for a dinner party at our Church sometimes and they are gone before you know it. They are so Yummy. This is one of the recipes from my cookbook for the Church "A Closer Walk ".

2-1/2 pound skinned and boned chicken breast
1-1/2 tsp. salt
1/2 tsp. freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
2 Tbsp. lemon juice

Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, uncovered with grill lid, over high heat (400* to 500*) 6 to 8 minutes on each side or until done. Let stand 15 minutes, cover and chill at least 30 minutes.

Slice hard-cooked egg in half lengthwise; carefully remove yolks, keeping egg whites halves intact. Reserve yolks for another use.

Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.

Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill t least 1 hour before serving.

You can keep these in an airtight container up to 3 days.