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Buffalo Chicken Deviled Eggs

Buffalo chicken deviled eggs combine creamy, tangy yolk filling with finely shredded chicken and a little crunch from celery. Boiled eggs are filled, then chilled before serving for an easy, make-ahead appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling time 25 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 6 eggs large
  • 0.25 cup mayonnaise
  • 1 tbsp buffalo-style hot sauce
  • 1 tsp Dijon mustard
  • 0.33 cup cooked chicken finely shredded
  • 1 tbsp celery finely diced
  • 0.13 tsp kosher salt
  • 0.13 tsp black pepper

Method
 

  1. Place the eggs in a medium saucepan and cover with cold water by 1 inch.
  2. Bring to a full boil over medium-high heat, cover, remove from the heat, and let stand for 12 minutes.
  3. Transfer the eggs to a bowl of ice water and chill for 5 minutes.
  4. Peel the eggs and cut them in half lengthwise, then carefully remove the yolks.
  5. Mash the yolks with the mayonnaise, hot sauce, Dijon mustard, salt, and black pepper until smooth.
  6. Fold in the chicken and celery, then spoon the mixture evenly into the egg white halves.
  7. Cover and refrigerate for at least 20 minutes before serving.

Notes

For neat filling, mash the yolks until completely smooth before folding in the chicken and celery. Refrigerate covered for up to 2 days; freezing is not recommended. Plain Greek yogurt can replace the mayonnaise for a lighter filling.