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.

Ingredients

• 7 large eggs, at room temperature
• 0.25 cup chopped onion
• 1 tablespoon water
• 1 cup chopped cooked chicken
• 0.75 cup crumbled blue cheese
• 0.25 cup Buffalo wing sauce (such as Frank's®), or to taste
• 0.25 cup blue cheese salad dressing
• 1 stalk celery, finely chopped

Steps

1. Place 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.
2. While 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.
3. Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
4. Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
5. Add 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.