Home > Recipes > Buffalo Chicken Deviled Eggs

Buffalo Chicken Deviled Eggs

Name: Buffalo Chicken Deviled Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 24 deviled eggs
Cuisine: American
Ingredients: 12 large eggs; Â¼ cup plus 2 tablespoons crumbled blue cheese, divided; 2 celery ribs, finely chopped; Â½ cup mayonnaise; Â¼ cup finely shredded cooked chicken breast; 2 tablespoons Buffalo sauce, divided; â teaspoon black pepper

Any good tailgate party needs deviled eggs on the menu. Combine them with another game day favorite for a batch of Buffalo Chicken Deviled Eggs featuring shredded chicken and Buffalo sauce mixed with the egg yolks. Top with crumbled blue cheese and a drizzle of extra sauce for the perfect finishing touch.

Jessi Heggan

Print Recipe

Makes: 24 deviled eggs
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Ingredients

12 large eggs
¼ cup plus 2 tablespoons crumbled blue cheese, divided
2 celery ribs, finely chopped
½ cup mayonnaise
¼ cup finely shredded cooked chicken breast
2 tablespoons Buffalo sauce, divided
⅛ teaspoon black pepper

Instructions

Place eggs in a single layer in the bottom of a large pot. Add enough cold water to cover eggs by at least 1 inch. Cover pot and bring to a boil. Once boiling, turn off heat and let eggs stand, covered, in the hot water for 15 minutes. Run cold water over the eggs until completely cooled, about 5 minutes. Drain water and store cooked eggs in the refrigerator until ready to use.
Peel eggs and cut each in half lengthwise. Scoop yolks out into a large bowl. Use a fork to mash the yolks together with ¼ cup of blue cheese. Stir in the celery, mayonnaise, chicken, 1 tablespoon of Buffalo sauce and pepper until combined.
Spoon or pipe yolk mixture back into each egg white half. Refrigerate, covered, for at least 1 hour before serving.
To serve, sprinkle each deviled egg with remaining blue cheese and a drizzle of remaining Buffalo sauce.