10 to 12 servings (It can make up to 12 sandwiches)
YouTube instructional video is at the bottom.
What you’ll need
2 pounds cooked boneless skinless chicken thighs
4 boiled eggs
Mayonnaise
Yellow mustard
Sweet relish
Worecestershire sauce
Seasonings
Green onion
Celery
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Smoked paprika
Tools you’ll need
Food processor
Chopping board with a knife
Seasonings
Step 1- Chop Green onions including ends and 2 ribs celery until minced. Make sure that you rinse your celery before you chop it.
Chicken
Step 2- Chop chicken thighs until minced using a knife or chopping board. If you want to use a food processor, cut the chicken thighs into medium-sized cubes first. Add into a large food processor and pulse 20 times or until the chicken is shredded. Once done place the chopped chicken into a large bowl and set aside.
Eggs
Step 3-Make an incision around each egg white and open up the egg. Remove the egg yolk and place it into a small bowl and place the egg whites onto a chopping board.
Egg whites
Step 4- Chop egg whites on a chopping board with a knife until minced and set aside.
Egg yolks
Step 5- Take a spoon and mash the egg yolks really well.
Mayonnaise egg yolk mixture
Step 6- Add 1 and 1/2 cups mayonnaise, 2 or 3 teaspoons mustard, 3 teaspoons Worcestershire sauce, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon chef Paul’s poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, and 1/2 teaspoon smoked paprika into the bowl with the mashed egg yolks. Stir all ingredients together with a whisk until combined and set aside.
Shredded chicken mixture
Step 7- Add chopped egg whites, 2/3 cup chopped green onions, 1/2 or 2/3 cup chopped celery, and 1/3 cup sweet relish into the bowl with the shredded chicken in it. Stir all ingredients really well with a sturdy spoon until combined.
Step 8- Add the mayonnaise egg yolk mixture into the shredded chicken mixture. Stir all ingredients really well with a large sturdy wooden spoon until combined. Cover bowl with lid and place into fridge for 2 to 4 hours before serving.
Quick tips- This dish can be served with crackers or you can make up to 12 sandwiches with it. Keep this in your fridge at all times. Never let this sit out for too long especially in hot or warm temperatures. For best results serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
