Buffalo Chicken Deviled Eggs
This is great for tailgating or just watching football at home! I like to make extra Buffalo chicken and dip with celery and carrots.
- Serves: 7 persons
- 7large eggs, at room temperature
- ¼cup chopped onion
- 1tablespoon water
- 1cup chopped cooked chicken
- ¾cup crumbled blue cheese
- ¼cup Buffalo wing sauce (such as Frank's®), or to taste
- ¼cup blue cheese salad dressing
- 1stalk celery, finely chopped
Step 1Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
Step 2While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
Step 3Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
Step 4Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
Step 5Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.