Deviled eggs get a fiery upgrade with shredded buffalo chicken mixed into the creamy yolk filling. It's a high-protein appetizer that delivers all the flavor of buffalo wings—tangy hot sauce, savory chicken, creamy dressing, and a punch of blue cheese—in one perfect bite. Ideal for game days, potlucks, or finger-food spreads.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
12 deviled eggs
For the Deviled Eggs
6large eggs
½cupcooked chicken, finely shredded (rotisserie or poached)
2tbsphot sauce (like Frank’s RedHot)
1tbspmayonnaise
1tbspsour cream or Greek yogurt
1tspDijon mustard (optional)
1tbspcrumbled blue cheese
Salt & pepper, to taste
For Garnish
Extra blue cheese crumbles
Chopped chives or celery leaves
Extra hot sauce, for drizzle
Paprika, for dusting (optional)
Boil the Eggs
1
Place eggs in a saucepan and cover with cold water.
Bring to a boil, cover, then turn off heat and let sit for 10 minutes.
Transfer to an ice bath and cool completely before peeling.
Prep the Filling
2
Slice eggs in half lengthwise and gently scoop out yolks into a bowl.
Mash yolks with mayonnaise, sour cream, mustard, hot sauce, and blue cheese until smooth.
Fold in the shredded chicken. Season with salt and pepper to taste.
Fill and Garnish
3
Spoon or pipe filling back into the egg whites using a pastry bag or zip-top bag with the tip cut off.
Garnish with blue cheese crumbles, chopped chives, and a small drizzle of hot sauce.
Optional: dust lightly with paprika for color.
Serving Suggestions
4
Serve chilled or at room temperature on a platter of celery sticks or lettuce leaves
Pair with ranch dip, crudités, or beer
Tips & Variations
5
Not a blue cheese fan? Substitute with shredded cheddar or ranch dressing
Make ahead: Prepare up to 1 day in advance and cover tightly in the fridge
Want heat control? Use mild buffalo sauce or mix with a touch of honey
Ingredients
12 deviled eggs
For the Deviled Eggs
6large eggs
½cupcooked chicken, finely shredded (rotisserie or poached)
2tbsphot sauce (like Frank’s RedHot)
1tbspmayonnaise
1tbspsour cream or Greek yogurt
1tspDijon mustard (optional)
1tbspcrumbled blue cheese
Salt & pepper, to taste
For Garnish
Extra blue cheese crumbles
Chopped chives or celery leaves
Extra hot sauce, for drizzle
Paprika, for dusting (optional)
Directions
Boil the Eggs
1
Place eggs in a saucepan and cover with cold water.
Bring to a boil, cover, then turn off heat and let sit for 10 minutes.
Transfer to an ice bath and cool completely before peeling.
Prep the Filling
2
Slice eggs in half lengthwise and gently scoop out yolks into a bowl.
Mash yolks with mayonnaise, sour cream, mustard, hot sauce, and blue cheese until smooth.
Fold in the shredded chicken. Season with salt and pepper to taste.
Fill and Garnish
3
Spoon or pipe filling back into the egg whites using a pastry bag or zip-top bag with the tip cut off.
Garnish with blue cheese crumbles, chopped chives, and a small drizzle of hot sauce.
Optional: dust lightly with paprika for color.
Serving Suggestions
4
Serve chilled or at room temperature on a platter of celery sticks or lettuce leaves
Pair with ranch dip, crudités, or beer
Tips & Variations
5
Not a blue cheese fan? Substitute with shredded cheddar or ranch dressing
Make ahead: Prepare up to 1 day in advance and cover tightly in the fridge
Want heat control? Use mild buffalo sauce or mix with a touch of honey
