Name: Chicken Stuffed Eggs Are Healthy Finger Foods Everyone Will Love
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 6 large eggs; 1 cooked chicken breast, shredded or finely chopped; 3 tablespoons mayonnaise; 1 tablespoon plain Greek yogurt or cream cheese; 1 teaspoon Dijon mustard; Salt to taste; Pepper to taste; Chopped fresh parsley or chives (for garnish)

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If you’re anything like me, you’re always looking for easy, fun bites that won’t wreck your diet—or your kitchen. That’s where these chicken stuffed eggs come in. They’re creamy, savory, and unexpectedly satisfying, with just enough crunch and flavor to make you forget you’re eating something considered ‘healthy.’ I usually make a tray of these for weekend lunches or whenever I need a fridge-friendly snack that won’t have the kids staging a mutiny. They’re also a hit at gatherings. You know, those moments when you want to serve something besides chips and still get compliments? These eggs get the job done. Whether you’re planning a toddler’s birthday bash or you just need a reliable make-ahead bite for your next potluck, this recipe checks all the boxes. It’s cold, it’s creamy, it’s portable—and most importantly—it’s real food that real people will actually eat. Trust me, we’ve tested them on picky eaters, adults who pretend not to like eggs, and yes, even teens.

1) Key Takeaways
2) Easy Chicken Stuffed Eggs Recipe
3) Ingredients for Chicken Stuffed Eggs
4) How to Make Chicken Stuffed Eggs
5) Tips for Making Chicken Stuffed Eggs
6) Making Chicken Stuffed Eggs Ahead of Time
7) Storing Leftover Chicken Stuffed Eggs
8) Try these Appetizer Recipes next!
9) Chicken Stuffed Eggs
10) Nutrition

1) Key Takeaways

These chicken stuffed eggs are protein-packed and perfect for healthy finger foods party platters
You can make them with basic ingredients like hard-boiled eggs, shredded chicken, and mayo
They’re easy to prep ahead, store well, and are always a crowd favorite at any gathering

2) Easy Chicken Stuffed Eggs Recipe

Let’s face it. We’ve all been that person standing awkwardly next to the party table, hoping no one saw us grab our third deviled egg. These chicken stuffed eggs? Same vibe, but with a twist you’ll actually feel good about. They’ve got a satisfying bite, creamy texture, and that healthy finger foods feel—without tasting like sad diet food.

I usually prep a batch for weekends. My kids love them, and they’re fridge-friendly enough that I can grab one between calls or toss a few into a lunchbox. They’re my go-to when I need something filling, quick, and kind of impressive with zero stress. Want something crowd-pleasing for your next get-together? This right here is your ticket.

They work across the board. I’ve used them for baby showers, Sunday brunches, and even sneaky late-night snacks. They’re that flexible. Whether you’re hosting a healthy finger foods party or making finger foods for baby-led weaning, you’ll want these eggs on standby.

3) Ingredients for Chicken Stuffed Eggs

6 large eggs These are the heart of the recipe. Hard-boiled, halved, and scooped out. They’re the tiny edible boats ready to carry all that creamy, chicken-packed goodness.

1 cooked chicken breast, shredded or finely chopped You can use leftover grilled chicken or even rotisserie chicken if you’re feeling fancy. Just make sure it’s not dry—it should blend right into the yolk mixture.

3 tablespoons mayonnaise Mayo gives you the smooth, creamy base that helps everything hold together. You want it silky but not soupy. Adjust based on how moist your chicken is.

1 tablespoon plain Greek yogurt or cream cheese This gives a little tang and makes the filling richer. If you’ve got cream cheese lying around, it adds a nice heft. Yogurt is the lighter route.

1 teaspoon Dijon mustard Just a bit for zip. It cuts through the richness and adds a quiet complexity that people can’t quite put their finger on—but they always go back for more.

Salt to taste Taste before you add much. The chicken and mayo already bring a bit of saltiness, so you may need just a pinch.

Pepper to taste A grind or two of black pepper adds subtle warmth. Don’t overdo it. This is still a mellow, savory bite.

Chopped fresh parsley or chives (for garnish) This is optional, but highly recommended. It adds color, freshness, and a touch of elegance to your tray of healthy finger foods.

4) How to Make Chicken Stuffed Eggs

Step 1. Place the eggs in a pot of cold water. Bring it to a boil, then lower the heat and simmer for about 10 minutes. Once cooked, cool them under cold running water or dunk them into an ice bath.

Step 2. Peel the eggs gently and slice each one in half lengthwise. Remove the yolks and place them in a medium mixing bowl.

Step 3. Mash the yolks using a fork until they break down into small crumbles. Add the chicken, mayonnaise, Greek yogurt or cream cheese, and Dijon mustard to the bowl. Mix everything until smooth and well-blended.

Step 4. Season the mixture with salt and pepper to your liking. Don’t skip this step—tasting as you go makes a big difference.

Step 5. Spoon or pipe the mixture into the hollow egg whites. I usually go with a spoon because I like the rustic look, but piping gives a cleaner finish.

Step 6. Sprinkle with chopped parsley or chives for color and flavor. This step elevates your cold finger foods appetizer recipes to the next level of presentation.

Step 7. Serve chilled or let them sit at room temperature for about 10 minutes before serving. They’re more flavorful that way.

5) Tips for Making Chicken Stuffed Eggs

Want perfectly peeled eggs that don’t look like they lost a fight? Use older eggs. Fresh ones cling to their shells like they’re afraid to leave the nest. A splash of vinegar in the boiling water also helps with clean peeling.

Make sure the filling isn’t too wet. Some chicken holds more moisture, especially if it’s store-bought or pre-shredded. If the mix looks runny, add another mashed yolk or a bit more cream cheese to thicken it up.

Use a piping bag if you want a fancier look. I usually snip the corner of a zip bag and call it good. You don’t need to be a pastry chef here. And yes, if you’re prepping healthy finger foods for kids or events, presentation does matter—just a little.

6) Making Chicken Stuffed Eggs Ahead of Time

I love make-ahead recipes that don’t turn to mush in the fridge. Chicken stuffed eggs hold up great if you store them right. You can prep the yolk filling the night before, cover it tightly, and refrigerate it until you’re ready to fill the eggs.

If you’re hosting a healthy finger foods party or prepping finger foods appetizer recipes for a school event, this trick can save your sanity. Just boil the eggs in the morning and fill them when you have a minute.

Assembled eggs can sit in the fridge for up to 24 hours. Keep them covered, and if you’re adding herbs or garnishes, wait until just before serving so they stay fresh and vibrant.

7) Storing Leftover Chicken Stuffed Eggs

Leftovers don’t last long at my house, but if you have any, tuck them into a sealed container and refrigerate for up to two days. Past that, the filling starts to change texture a bit. Not bad—just a little less creamy.

If you’re packing them for lunchboxes or meal prep, place a sheet of paper towel underneath them to absorb any moisture. This helps keep the egg whites from getting too slick.

I wouldn’t freeze these. Eggs and mayonnaise don’t thaw well together. You’ll end up with a weird, grainy mess. Stick to fresh, and enjoy them while they last.

8) Try these Appetizer Recipes next!

9) Chicken Stuffed Eggs