Spicy Creamy Buffalo Chicken Deviled Eggs
A bold and creamy twist on classic deviled eggs, featuring shredded chicken blended with spicy buffalo sauce and ranch dressing for a perfect party snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 deviled egg halves (12 servings) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 1 cup cooked chicken breast, finely shredded (rotisserie chicken works great)
- 3 tablespoons buffalo hot sauce (e.g., Frank’s RedHot)
- 2 tablespoons ranch dressing
- 2 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 2 tablespoons celery, finely chopped
- 1 tablespoon green onions, sliced
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional garnish: blue cheese crumbles or extra buffalo sauce drizzle
Instructions
- Place 12 large eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover with a lid, and let sit for 12 minutes.
- Transfer eggs into a bowl of ice water to cool for at least 5 minutes. Gently tap and peel the eggs under running water to remove shells easily. Pat dry with paper towels.
- Slice each egg in half lengthwise and carefully scoop out yolks into a mixing bowl. Set the whites aside on a serving platter.
- Finely shred 1 cup of cooked chicken breast, removing skin and bones if using rotisserie chicken.
- Add shredded chicken, softened cream cheese, mayonnaise, buffalo hot sauce, and ranch dressing to the yolks. Use a fork or hand mixer on low speed to blend until creamy and well combined.
- Stir in finely chopped celery, sliced green onions, garlic powder, salt, and pepper to taste. Mix just until evenly distributed.
- Spoon or pipe the creamy buffalo chicken mixture into the egg white halves. Fill generously but neatly.
- Sprinkle optional blue cheese crumbles on top or drizzle extra buffalo sauce. Cover and refrigerate for at least 30 minutes to let flavors meld.
Notes
Use older eggs (about a week old) for easier peeling. Drain shredded chicken well to avoid watery filling. Adjust buffalo sauce to taste for desired heat level. Keep deviled eggs chilled until serving to prevent watery filling from condensation. Can prepare filling and boil eggs a day ahead; assemble just before serving.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 110
- Sugar: 1
- Sodium: 280
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 7
Keywords: buffalo chicken, deviled eggs, party snack, appetizer, spicy, creamy, easy recipe