Buffalo Chicken Deviled Eggs Recipe

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Buffalo Chicken Deviled Eggs Recipe
Buffalo Chicken Deviled Eggs Recipe photo by Taste of Home
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Buffalo Chicken Deviled Eggs Recipe

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My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 12 hard-boiled large eggs
  • 1/2 cup crumbled blue cheese, divided
  • 2 celery ribs, finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped cooked chicken breast
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon Buffalo wing sauce or 1 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • Additional Buffalo wing or hot pepper sauce, optional

Directions

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper.
Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce. Yield: 2 dozen.
Originally published as Buffalo Chicken Deviled Eggs in Taste of Home September/October 2015, p47

Nutritional Facts

1 stuffed egg half: 85 calories, 7g fat (2g saturated fat), 98mg cholesterol, 111mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

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  • 12 hard-boiled large eggs
  • 1/2 cup crumbled blue cheese, divided
  • 2 celery ribs, finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped cooked chicken breast
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon Buffalo wing sauce or 1 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • Additional Buffalo wing or hot pepper sauce, optional
  1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper.
  2. Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce. Yield: 2 dozen.
Originally published as Buffalo Chicken Deviled Eggs in Taste of Home September/October 2015, p47

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PrplMonky5 User ID: 6612040 265080
Reviewed Apr. 23, 2017

"I made this without the chicken but I don't think that detracted from the over-all flavor. I thought that the "buffalo wing" flavor could have been a bit more pronounced, and that's coming from someone who doesn't like overly spicy food. I wound up putting a tad more in the mix, then putting a drop or so on top of each one. Don't get me wrong, these were quite tasty! I just don't think they really reminded me of buffalo wings. I might try other buffalo wing deviled egg recipe first before coming back to this. Still tasty though, and easy to tweak to suit your taste."

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