Buffalo Chicken Deviled Eggs

Raven Higheagle

By
@ravenhigheagle

Last week I made some incredible Buffalo Chicken Deviled Eggs to enjoy for lunch while my parents were here. I love Buffalo Chicken Dip and (Bacon Jalapeno) Deviled Eggs, so this combination was perfect and they were insanely delicious! They had an awesome amount of spice, crunch, creaminess, and flavor! I will be making Buffalo Chicken Deviled Eggs as an appetizer for many occasions, including Labor Day, football parties, and girls nights!
Buffalo Chicken Deviled Eggs are a delicious twist on the traditional deviled egg and have an awesome amount of spice, crunch, creaminess, and flavor!


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Rating:

Comments:

Serves:

Makes 24

Prep:

10 Min

Method:

Refrigerate/Freeze

Ingredients

12 large
hard boiled eggs
12 oz
cooked chicken - chopped
1/2 small
vidalia onion
1/2 c
blue cheese crumbles
1/2 c
franks buffalo wing sauce
1 stalk(s)
celery
4 Tbsp
blue cheese dressing
thinly sliced green onion

Directions Step-By-Step

1
Chop up the chicken and the celery.
2
Peel the eggs and slice in half lengthwise.
3
Scrape the yolks out into a large mixing bowl.
4
Add the rest of the ingredients to the bowl of yolks, except for the onion.
5
Use a microplane (or smallest part of your grater) to grate the onion over the bowl (The juice from the onion will add a lot of flavor to the mixture)
6
Mix all ingredients together.
7
Put mixture into a Ziploc bag and squeeze the mixture to one corner of the bag.
8
Snip off the corner of the bag and use this to pipe the mixture into the eggs.
9
Sprinkle green onion on each egg.