Spicy Buffalo Chicken Deviled Eggs
A bold twist on classic deviled eggs featuring shredded buffalo chicken, creamy blue cheese, and a spicy kick, perfect for game day or parties.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 deviled egg halves (12 eggs) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 12 large eggs
- 1 cup cooked shredded chicken
- 1/4 cup buffalo hot sauce
- 3 tbsp mayonnaise
- 1/4 cup blue cheese crumbles plus extra for garnish
- 2 tbsp plain Greek yogurt
- 2 stalks celery, finely diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Chives or green onions, finely chopped (optional)
Instructions
- Place 12 large eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the pot, turn off the heat, and let sit for 12 minutes.
- Transfer eggs to an ice water bath for at least 5 minutes. Gently tap each egg on the counter and peel off the shell. Rinse any bits of shell off under cold water.
- Using a sharp knife, carefully slice each egg in half lengthwise. Pop out the yolks into a large mixing bowl and set the whites on a plate or tray.
- Mash the yolks finely with a fork or potato masher until crumbly but smooth. Add shredded chicken, buffalo hot sauce, mayonnaise, Greek yogurt, garlic powder, onion powder, salt, and pepper. Mix thoroughly until creamy and well combined.
- Stir in the finely diced celery and blue cheese crumbles gently to keep some texture.
- Spoon or pipe the buffalo chicken yolk mixture evenly into each egg white half. Sprinkle extra blue cheese crumbles and chopped chives or green onions on top for garnish.
- Refrigerate the filled eggs for at least 30 minutes to let flavors meld and filling firm up. Serve cold or at room temperature.
Notes
If the filling is too thick, add a teaspoon of milk or more Greek yogurt to loosen. If too loose, add more shredded chicken or mayonnaise. Fresh eggs are harder to peel; buy eggs a week in advance and use an ice bath after boiling for easier peeling. Use a piping bag for a neat presentation. Store leftovers in an airtight container in the refrigerator for up to 3 days; avoid freezing.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 120
- Fat: 8
- Carbohydrates: 1
- Protein: 4
Keywords: buffalo chicken, deviled eggs, game day snack, spicy appetizer, blue cheese, easy recipe