Recipe Details | Rick's Cooking School

Ingredients

• 6 eggs, boiled, cooled, peeled, and cut in half
• 1 tablespoon mayonnaise or ranch dressing or Greek yogurt
• 1/4 cup chicken, finely shredded or diced
• 2 tablespoons carrot, finely diced
• 2 tablespoons celery, finely diced
• 1 tablespoon onion, finely diced
• 2 tablespoons blue cheese, finely crumbled