"My friend Bridgette once said that she couldn’t possibly eat deviled eggs without Buffalo wings on the side. Well, now they’re both in one food. Being a North Carolina girl, I used a local Buffalo wing sauce, Texas Pete, but just grab your own favorite. I’m picturing these next to a plate of fried chicken."
— Debbie Moose, author of Deviled Eggs
- 1/4 Cup chopped and cooked chicken
- Buffalo wing sauce to cover chicken, plus 5 teaspoons
- 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
- 1/4 Cup butter, softened
- 1/2 Teaspoon Tabasco sauce
- 1 Teaspoon chopped celery, plus more for garnish
- Salt and pepper, to taste
Place the chicken in small bowl and pour in enough Buffalo wing sauce to cover; let sit for at least 5 minutes.
Combine the thoroughly mashed yolks with the butter. Stir in the Tabasco and celery. Lift the chicken from the wing sauce and drain slightly, then add to the yolk mixture, along with the remaining 5 teaspoons Buffalo wing sauce. Taste, then season with salt and lots of pepper.
Fill the whites evenly with the mixture, garnish each egg half with some chopped celery, and allow to sit at room temperature 15 to 20 minutes before serving to let the flavors develop.