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Buffalo Chicken Deviled Eggs

A Deviled Egg with a buffalo chicken twist!
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: Buffalo Chicken Deviled Eggs, Deviled eggs
Servings: 24
Calories: 53kcal
Author: Amanda Rettke-iambaker.com


  • 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)


  • 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.


Calories: 53kcal