Buffalo Chicken Deviled Eggs

A fun twist on traditional deviled eggs, loaded with a creamy buffalo chicken mixture.

Buffalo Chicken Deviled Eggs Recipe from bakedbyrachel.com

Last year I had good intentions of decorating eggs with our oldest. It didn’t happen, I just dropped the ball. I still have our supplies from last year and now have some new added to the mix. This will happen. I have a vision of pretty eggs in an assortment of shades and patterns. Nothing left to stop me but knowing how to hard boil eggs.

Did I happen to mention that I’ve never made hard boiled eggs before? That’s kind of a necessity to making pretty Easter eggs. So, I needed to do a bit of research before starting. I guess everyone has their own preference in how to make the perfect hard boiled egg so I’ll be sharing what worked for me below.

Buffalo Chicken Deviled Eggs Recipe from bakedbyrachel.com

I decided to do a test run and make a tasty treat out of them while I was at it. Not only were the eggs easy to make, they were a hit with The Mr and our youngest daughter! These are a fun twist on traditional deviled eggs, loaded with a creamy buffalo chicken mixture.

Share these at your next party, your friends and family will thank you.

Buffalo Chicken Deviled Eggs Recipe from bakedbyrachel.com

Buffalo Chicken Deviled Eggs

A fun twist on traditional deviled eggs, loaded with a creamy buffalo chicken mixture.

Ingredients:

6 large eggs, hard boiled
1/4C chicken
2-3tbsp celery, minced
3tbsp chunky blue cheese dressing
1/4C buffalo wing sauce (I used Frank's)
Celery for garnish
Blue cheese crumbles
Additional buffalo wing sauce for drizzling

Directions:

Place a 1/4 cup size piece of chicken in a small saucepan with enough chicken broth or water to cover. Cook over medium heat until chicken is white throughout. Remove, shred and chop. Set aside.

Mince 2-3 tablespoons of celery. Set aside.

In a medium to large saucepan, place eggs in a single layer. Cover to 1" over eggs with cold water, sprinkle in 1 teaspoon salt. Bring to a rapid rolling boil. Remove from heat, let sit for 1 minute. Cover and sit for 12-15 minutes. Remove eggs one at a time with a slotted spoon to a bowl of cold water. After eggs have cooled slightly, crack one gently. Using your thumb, not your nail, begin removing the shell. Continue this process until the shell has been completely removed. Place egg in a clean bowl. Repeat with remaining eggs.

Slice eggs in half length wise. Pop out yolks, add to a small bowl. Place cooked egg whites on a plate or cutting board.

To the yolks add celery, chicken, blue cheese dressing and buffalo sauce. Mix well. Add mixture to a piping bag with desired tip or a plastic bag with the corner cut off.

Fill egg cavities with buffalo chicken mixture. May be stored in the refrigerator in an airtight container for up to 5 days.

Prior to serving, top off with thin shreds of celery, blue cheese crumbles and a drizzle of buffalo sauce if desired.