Ingredients
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1 1/2 cups cooked chicken (diced)
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2 hard-boiled eggs (chopped)
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1/2 cup celery (diced)
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1/2 cup pickle (I recommend Maxine's Curry Pickle (A Sweet Pickle), finely chopped)
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1 teaspoon curry powder, if curry pickle is not available
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1 tablespoon onion (minced)
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1/2 cup mayonnaise
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1 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon pepper
Instructions
- Hard boil eggs, then chop. (I put eggs in a pan in cold water, bring to boil, remove from heat, cover, let stand 17 minutes, drain water, cover with cold water and ice for 5 minutes, then peel).
- While eggs are cooking, dice chicken, celery, pickle and onion (finely for hors d'oeuvres, coarsely for sandwiches or salads).
- Mix chicken, celery, onion, pickle, and eggs in medium sized bowl.
- Add mayonnaise, and mix together adding sugar, salt, and pepper to your taste.
- Serve on bed of lettuce for salad, on toast for sandwiches, or stuff puffs for hors d'oeuvres. Part of prep time is during cooking of the eggs.