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.