Buffalo Chicken Deviled Eggs Recipe
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, FL
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/8 teaspoon pepper
- 1/2 cup mayonnaise
- 3 tablespoons minced fresh parsley
- 1/2 cup crumbled blue cheese divided
- 1/4 cup finely chopped cooked chicken breast
- 1 tablespoon buffalo wing sauce or 1 teaspoon hot pepper sauce
- 12 hard-cooked large eggs
- 2 celery ribs finely chopped
- additional buffalo wing or hot pepper sauce optional
- Carbohydrate 0.524287978123697 g
- Cholesterol 3.85937500147936 mg
- Fat 2.45723642566945 g
- Fiber 0.0220684794195426 g
- Protein 0.646558296299399 g
- Saturated Fat 0.775744157663261 g
- Serving Size 1 1 serving (8g)
- Sodium 79.3526887356103 mg
- Sugar 0.502219498704154 g
- Trans Fat 1.43813323795811 g
- Calories 27 calories
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 equals 85 calories, 7 g fat (2 g saturated fat), 98 mg cholesterol, 111 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein. Print Add to Recipe Box Email a Friend
