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.
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.
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.
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.
Serve chilled or at room temperature on a platter of celery sticks or lettuce leaves
Pair with ranch dip, crudités, or beer
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
4 servings