Buffalo Chicken Deviled Eggs Recipe

5 from 2 votes

Buffalo Chicken Deviled Eggs Recipe

Forget everything you know about boring old deviled eggs, because we are making these incredible, spicy, and totally addictive Buffalo Chicken Deviled Eggs. They are the perfect bite for any party.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Game day, party food, Snack

Cuisine: American

Keyword: blue cheese, buffalo chicken deviled eggs, buffalo sauce, deviled eggs, high protein snack

Servings: Buffalo Chicken Deviled Eggs

Author: Karina Carrel

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

US - Metric

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

Chef’s Little 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