As the name suggests, this American recipe originated in the state of Delaware where it was originally made from a medium-size breed of poultry called the Delaware chicken. They were bred in 1940 by a farmer who crossed Barred Plymouth Rock roosters with New Hampshire hens. The resulting Delaware chicken was suitable for meat as well as eggs. Today the breed is a critically endangered species; however, other types of chicken can be substituted for this recipe.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup mayonnaise
- 1 tsp black pepper
- ½ tsp salt
- 1 Tbsp Dijon mustard
- 2 Tbsp dill pickle relish
- 1 shallot, minced
- 3 cups cooked chicken meat, diced or shredded
- 4 hard-boiled eggs, chopped
- 4 buns or 8 slices of bread (optional)
Directions
- Whisk together the mayonnaise, salt, pepper, mustard, and relish in a medium bowl.
- Add the shallot, chicken meat, and hard-boiled eggs, mixing until well combined.
- Serve on its own as a salad or side dish. Alternatively, divide the mixture into four equal servings and place each inside a bun or between slices of bread to make four sandwiches, if desired.
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