Buffalo Chicken Deviled Eggs
Can't decide between the chicken or the egg? Have both! These Buffalo Chicken Deviled Eggs are everything you love about big game appetizers, and so much more!
Servings 24
Calories 40kcal
Ingredients
- 12 eggs boiled, cooled, peeled, and cut in half
- ¼ cup chicken shredded
- ¼ cup mayonnaise or Greek yogurt
- 3 tablespoons Buffalo wing hot sauce plus more for drizzling
- 2 tablespoons carrot finely diced
- 2 tablespoons celery finely diced
- 1 tablespoon red onion finely diced
- 2 teaspoons Dijon mustard
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Blue cheese crumbles optional
Instructions
- Boil your eggs, either the old fashioned way or in your Instant Pot. Cool them, carefully cut them in half, and remove the yolks, placing them in a medium mixing bowl. Set the whites aside on a serving platter.
- Add the chicken, mayonnaise, Buffalo sauce, chicken, carrot, celery, onion, mustard, pepper, and paprika to the bowl with the yolks and mash everything together, mixing until well combined.
- Spoon the mixture into the hollowed egg whites. Refrigerate, covered, for at least 1 hour before serving. When ready to serve, drizzle tops with additional wing sauce and top with blue cheese.
Nutrition
Calories: 40kcal | Protein: 3g | Fat: 2g | Cholesterol: 83mg | Sodium: 113mg | Potassium: 38mg | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg