Buffalo Chicken Deviled Eggs

Buffalo Chicken Deviled Eggs
4.5 from 2 ratings
You can make run-of-the-mill deviled eggs as a decent side dish — or you can make Buffalo chicken deviled eggs! You decide which one sounds better. You'll need to start by hard boiling eggs, and you're in luck since we have a complete guide to help you out.
Prep Time
Cook Time
Buffalo chicken deviled eggs
Total time: 30 minutes
  • 6 hard-boiled eggs
  • 6 ounce rotisserie chicken, shredded and chopped finely
  • 1/4 cup blue cheese crumbles
  • 2 tablespoon ranch dressing (or blue cheese if you prefer)
  • 1/4 cup frank's buffalo sauce
  • celery, thinly sliced for a garnish
  1. Peel and cut 6 hard-boiled eggs in half, scooping out the yolks into a medium-sized bowl.
  2. Add 6 ounces shredded rotisserie chicken and 1/4 cup blue cheese crumbles to the bowl of yolks. Mix well. Add 2 tablespoons ranch dressing, 1/4 cup Frank's Buffalo sauce and mix until the Buffalo sauce covers everything.
  3. Using a pastry bag with a large tip, pipe the chicken mixture into the egg halves, about 1 tablespoon per egg half. Garnish with thinly sliced celery and drizzle with extra Buffalo sauce if you want more heat. Enjoy!