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+ servings

Buffalo Chicken Deviled Eggs

A Deviled Egg with a buffalo chicken twist!

Course Appetizer
Cuisine American
Keyword Buffalo Chicken Deviled Eggs, Deviled eggs
Prep Time 20 minutes
Servings 24
Calories 53 kcal
Author Amanda Rettke-iambaker.com


  • 12 large eggs, aged
  • 1 cup rotisserie chicken, finely shredded
  • 4 tablespoons buffalo sauce
  • 4 tablespoon ranch dressing
  • Chives, finely diced (optional)


  1. In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½ above the top of the eggs.
  2. Turn the heat to medium-high, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg)
  3. Bring the pot to a boil, cover and shut off the heat. Let sit, undisturbed for 12 minutes.
  4. Place the cooked eggs in an ice bath and let cool for about 5 minutes.
  5. Under cool running water, gently peel the eggshell away from the egg. Set aside and repeat with remaining eggs.
  6. Cut each egg in half lengthwise and gently remove and place each yolk in a medium-sized bowl.
  7. Place chicken into your stand mixer fitted with the paddle attachment and turn it on high for 2-3 minutes. (This helps break down the chicken into smaller, more manageable, pieces.)

  8. In a medium bowl, mash the yolks with a fork and then add shredded chicken, buffalo sauce, and ranch dressing.

  9. Using a handheld mixer, blend the mixture together well, removing most lumps.

  10. Scoop (or spoon or pipe) the yolk mixture into each egg white well.

  11. Right before serving, drizzle with hot sauce and ranch dressing. Green chives optional, but recommended.