Lemon-Dill Chicken Salad-Stuffed Eggs

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Southern Living


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2 1/4 pounds skinned and boned chicken breasts

1 1/2 teaspoons salt, divided

1/2 teaspoon freshly ground pepper

24 large hard-cooked eggs, peeled

1 cup mayonnaise

2 green onions, finely chopped

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

2 tablespoons fresh lemon juice

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