Buffalo Chicken Deviled Eggs
A Deviled Egg with a buffalo chicken twist!
Servings: 24
Calories: 53kcal
Ingredients
- 12 large eggs
- 1 cup rotisserie chicken, finely shredded
- ¼ cup (68 g) buffalo sauce
- ½ cup (120 g) ranch dressing
- chives, finely diced (optional)
Instructions
- In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½-inch above the tops of the eggs.
- Turn the heat to medium-high, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg).
- Bring the pot to a boil, cover and shut off the heat. Let sit, undisturbed for 12 minutes.
- Place the cooked eggs in an ice bath and let cool for about 5 minutes.
- Under cool running water, gently peel the eggshell away from the egg. Set aside and repeat with remaining eggs.
- Cut each egg in half lengthwise and gently remove and place each yolk in a medium-sized bowl.
- Place chicken into the bowl of a stand mixer with the paddle attachment. Turn in on high for 2-3 minutes. (This helps break down the chicken into smaller, more manageable pieces.)
- To the bowl with the chicken, add the egg yolks, buffalo sauce, and ranch dressing. Blend the mixture well, removing most lumps.
- Pipe the yolk mixture into each egg white well. (We used a star tip size 827.)
- Right before serving, drizzle with hot sauce and ranch dressing. Green chives optional, but recommended.
Nutrition
Calories: 53kcal