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Cozy Buffalo Chicken Deviled Eggs: Easy Game Day Appetizer

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These creamy, tangy deviled eggs are filled with shredded buffalo chicken and topped with blue cheese and chives. Perfect for game day or any gathering, they offer a twist on the classic appetizer with a silky, stable filling made with cream cheese.

Ingredients

Scale
  • 12 large eggs
  • Ice water (for ice bath)
  • 1 cup cooked chicken, finely shredded
  • 4 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup buffalo sauce (e.g., Frank’s RedHot Original)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon fresh chives, finely chopped
  • Extra drizzle of buffalo sauce for garnish

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, turn off heat, and let sit for exactly 12 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice bath and cool for at least 10 minutes.
  2. Peel the eggs: Gently tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cool water and pat dry.
  3. Slice and remove yolks: Slice each egg in half lengthwise. Pop out yolks into a medium mixing bowl. Arrange egg white halves on a serving platter, cut-side up.
  4. Prepare the chicken: If using leftover chicken, warm in a small skillet over medium heat with 2 tablespoons buffalo sauce for 2-3 minutes. Let cool slightly.
  5. Make the filling: To the bowl with yolks, add softened cream cheese, mayonnaise, remaining 2-3 tablespoons buffalo sauce, Dijon mustard, garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and pepper. Mash together with a fork until relatively smooth. Fold in shredded chicken until evenly distributed. Taste and adjust seasoning or heat.
  6. Pipe the filling: Spoon filling into a piping bag or zip-top bag. Snip off a corner and pipe into each egg white half, piling high.
  7. Garnish and serve: Sprinkle crumbled blue cheese and chopped chives over the top. Drizzle with extra buffalo sauce. Serve immediately or refrigerate for up to 2 hours.

Notes

Use older eggs (about a week old) for easier peeling. For a milder version, use only 2 tablespoons of buffalo sauce. The filling can be made a day ahead. Serve chilled or at room temperature.

Nutrition

Keywords: buffalo chicken deviled eggs, game day appetizer, spicy deviled eggs, buffalo deviled eggs, easy appetizer

Find it online: https://dinadishes.com/cozy-buffalo-chicken-deviled-eggs-easy-game-day-appetizer/