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Meet your new party trick: Buffalo Chicken Deviled Eggs—creamy yolks whipped with tender shredded chicken, tangy buffalo sauce and a hint of blue cheese, piped into silky whites and finished with fresh green onion. Spicy, savory, and gone in seconds. Make ahead, pipe to serve, watch the platter disappear.
Why You’ll Fall for Them
These Buffalo Chicken Deviled Eggs have a secret weapon; the hot-and-cool matchup: spicy buffalo and tangy blue cheese against silky yolks, tender chicken, and a fresh crunch of celery and red onion. The filling whips creamy but holds its shape for pretty piping, and the heat is totally adjustable.
Ready in about 30 minutes and make-ahead friendly, they scale for crowds and disappear fast—consider them your guaranteed party crush.
Ingredient Lineup, Love-at-First-Bite
Eggs, shredded chicken, buffalo heat, a little crunch, and a whisper of blue cheese—the simple staples behind those creamy, spicy bites.
- Large eggs: sturdy whites for piping, rich yolks for a silky base.
- Shredded cooked chicken: tender protein that makes each bite satisfying.
- Buffalo sauce: zippy heat and tang; start small, add to taste.
- Blue cheese: creamy, salty crumble that balances the spice.
Note: Find the full list of ingredients and measurements in the Recipe Card.
From Boil to Bite
Four quick moves—boil, chill, whip, pipe. Follow these beats and you’ll have spicy-creamy bites that vanish before the first toast.
- Boil the Eggs: Bring water to a rolling boil. Lower in eggs; cook 10 minutes. Transfer to an ice bath until cool, then peel
- Make the Filling: Halve eggs lengthwise. Put yolks in a bowl; add chicken, buffalo sauce, red onion, celery, and blue cheese. Mash until smooth and creamy.
- Fill the Eggs: Transfer the filling into a piping bag or zip-top bag with the tip cut off. Pipe the mixture into the egg white cavities.
- Garnish & Serve: Top with chopped green onion, olive oil, salt, and pepper to taste and serve immediately, or chill until ready to eat.
See It In Action: Step-By-Step
To serve these Buffalo Chicken Deviled Eggs, lean into more egg love: link out to a timeless Classic Deviled Eggs recipe that’s creamy, tangy and endlessly customisable. And if you want to try some delicious brunch recipes, try my Egg Muffins that come in three flavours. And don’t forget a classic Frittata packed with bacon, sweet peppers, feta, and sun‑dried tomato.
FAQs
Ice bath after boiling; slightly older eggs peel cleanly.
Feta crumbles or 2–3 tbsp ranch dressing.
Keep chilled; max 2 hours at room temperature.
Gluten-free and low carb—check labels for added sugars.
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Buffalo Chicken Deviled Eggs Recipe
Ingredients
- 6 large eggs
- ¾ cup shredded cooked chicken
- 1 cup buffalo sauce
- ⅓ cup minced red onion
- ⅓ cup minced celery
- ¼ cup blue cheese crumbled
- 2 tbsp chopped green onion for garnish
Instructions
- Bring water to a boil; add eggs and boil 10 minutes. Transfer to an ice bath, cool, and peel.
- Halve eggs; place yolks in a bowl. Add chicken, buffalo sauce, red onion, celery, and blue cheese; mash until smooth.
- Transfer filling to a piping or zip-top bag; pipe into egg whites.
- Garnish with green onion and a little olive oil; season with salt and pepper. Serve or chill.
Notes
- Older eggs peel easier those that are ~5–7 days old. Crack, roll, and slip a spoon under the shell.
- Dry the whites on paper towels so the filling grips (less slip, prettier pipe).
- Mince onion and celery very fine; blot with a paper towel to lose excess moisture.
- Keep it pipeable: start with less buffalo; if the mix runs, add an extra yolk or 1–2 tsp cream cheese.
- Chill the filling 10–15 minutes before piping so the swirls hold their shape.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
