(This recipe will feed 8+ people)
2 Lemon Pepper Rotisserie Chicken (I like Publix)
1 Onion medium yellow
6 large pieces of celery
6 boiled eggs
4 tablespoons of Mrs. Dash table seasoning
1 tablespoon of salt ( more to the taste you like)
2 teaspoons of black pepper
¾ Duke’s Mayonnaise (more or less, depending on the consistency you like)
⅓ cup Grey Poupon mustard
Pull the chicken off the bone and put into a food processor (I use this one almost every day). Process on the chop setting (if you have it) until the consistency of tuna in a can.
Remove the chicken from the processor. Add to a big (really big bowl)
Add the onion (shopped in to 4 quarters), celery (chopped into small enough pieces to fit into the food processor and almonds. Process on the chop setting (if you have it) until everything is blended together and really small.
Remove the veggies and almonds from the processor. Add to that big (really big bowl)
Add the eggs to the food processor and process until the eggs have an almost mashed potato look to them.
Remove from the food processor. Add to the big (really big bowl)
Add all of the spices and wet ingredients and mix well.